Andean antioxidants (NOA potatoes): Dietary supplements preventive of diseases associated with oxidative stress

SILVEYRA M.X.; MARTÍNEZ M.J.; BARBINI L.F.; VALIÑAS M.A.; DAMIANO R.B.; ANDREU A.B.; LANTERI M.L.; MORÁN M.

Roma

Conferencia; INNOVATIONS IN FOOD SCIENCE AND HUMAN NUTRITION; 2018

Innovinc International with a various food science societies and associations

There is growing evidence that indicates that some potatoes (Solanum tuberosum) genotypes have beneficial effects on health. The breeding of potatoes for health benefit would be of great value and of considerable impact in the emerging global crisis as a result of the increase of chronic diseases. The study of the compounds responsible for the healthy properties of the potato, as well as the analysis of their biosynthesis pathways, will allow, on the one hand, the evaluation of the potato as a beneficial food for health, and on the other hand, the advancement of knowledge tending to increase the levels of these compounds through crop improvement techniques.The potato possesses significant amounts of antioxidant compounds from the group of polyphenols capable of preventing or delaying molecular damage caused by reactive oxygen species. Our research group advanced in the qualitative and quantitative characterization of the metabolites of the phenolic acid groups, flavan-3-oles and anthocyanins in skin and pulp extracts of industrial and Andean potato varieties, in the potential therapeutic activity and the mechanisms involved in vitro systems model of human diseases. The antibacterial activity was determined on pathogenic and nonpathogenic strains of Escherichia coli, and anti-hepatitis B antiviral; antitumor in hepatocarcinoma cells and human neuroblastoma, and antioxidant and / or neuroprotective activity on human cells model of Alzheimer's disease. Currently, we seek to establish relationships between the amount and / or type of metabolites with the observed activity.The results are of interest for future selection criteria and genetic improvements of the potato crop and will form the basis in development of new dietary supplements preventive of diseases associated with oxidative stress, as well as contributing to the revaluation of potatoes as food functional.