Potato: an Anti-Inflammatory Food
| Autor: | Lavanya Reddivari, Binning Wu, Shiyu Li, Tianmin Wang |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
food.ingredient medicine.drug_class Inflammation Plant Science Gut flora 01 natural sciences Inflammatory bowel disease Anti-inflammatory Crop food medicine Resistant starch biology digestive oral and skin physiology fungi food and beverages Staple food 04 agricultural and veterinary sciences medicine.disease biology.organism_classification Obesity Immunology 040103 agronomy & agriculture 0401 agriculture forestry and fisheries medicine.symptom Agronomy and Crop Science 010606 plant biology & botany |
| Zdroj: | American Journal of Potato Research. 96:164-169 |
| ISSN: | 1874-9380 1099-209X |
| Popis: | Some foods promote inflammation and some reduce it. Chronic intestinal inflammation drives a variety of diseases such as inflammatory bowel disease (IBD), colon cancer, obesity, cardiovascular diseases, and type 2 diabetes, which plagues society today. Because plant-based food is effective against chronic diseases via modulation of gut microbiota and inflammation, there is a growing interest in anti-inflammatory staple food crops. Potato contains anti-inflammatory components such as resistant starch, fiber, and anthocyanins. Given the wide variation in potato germplasm for these compounds, there exists an opportunity to further develop potato as a potent anti-inflammatory staple crop. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink