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International Journal of Food Sciences and Nutrition Volume 67, 2016 - Issue 5
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Studies in Humans

Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals

Kaisa M. LinderborgDivision of Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland; Correspondence[email protected]
,
Johanna E. SaloDivision of Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland;
,
Marika KalpioDivision of Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland;
,
Anssi L. VuorinenDivision of Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland;
,
Maaria KortesniemiDivision of Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland;
,
Mikko GriinariClanet Oy, Espoo, Finland;
,
Matti ViitanenDepartment of Geriatrics, University of Turku, Turku City Hospital, Turku, Finland; ;Department of Geriatrics, Karolinska Institutet, Karolinska University Hospital Huddinge, Stockholm, Sweden
,
Baoru YangDivision of Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland;
&
Heikki KallioDivision of Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland;
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Pages 581-591 | Received 17 Dec 2015, Accepted 18 Apr 2016, Published online: 10 May 2016

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Yang Yang, Jiu-liang Zhang & Qing Zhou. (2022) Targets and mechanisms of dietary anthocyanins to combat hyperglycemia and hyperuricemia: a comprehensive review. Critical Reviews in Food Science and Nutrition 62:4, pages 1119-1143.
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Fan Xie, Wei Zhang, Xiaohong Lan, Shengxiang Gong, Jinhong Wu & Zhengwu Wang. (2017) Physicochemical properties and structural characteristics of soluble dietary fibers from yellow and purple fleshed potatoes by-product. International Journal of Food Properties 20:sup3, pages S2939-S2949.
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Articles from other publishers (14)

Lauriel Stewart, Vijaya Varma Indukuri, Venkata Charepalli, Benjamin J. Chrisfield, Ramaswamy C. Anantheswaran, Joshua D. Lambert & Jairam K. P. Vanamala. (2022) Comparative effects of vacuum or conventional frying on the polyphenol chemistry and in vitro colon cancer stem cell inhibitory activity of purple‐flesh potatoes. Journal of Food Science 87:7, pages 3260-3267.
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Daniel L SmithJrJr, Rebecca L Hanson, Stephanie L Dickinson, Xiwei Chen, Amy M Goss, John B Cleek, W Timothy Garvey & David B Allison. (2022) French-fried potato consumption and energy balance: a randomized controlled trial. The American Journal of Clinical Nutrition 115:6, pages 1626-1636.
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Laura Bassolino, Katia Petroni, Angela Polito, Alessandra Marinelli, Elena Azzini, Marika Ferrari, Donatella B. M. Ficco, Elisabetta Mazzucotelli, Alessandro Tondelli, Agostino Fricano, Roberta Paris, Inmaculada García-Robles, Carolina Rausell, María Dolores Real, Carlo Massimo Pozzi, Giuseppe Mandolino, Ephrem Habyarimana & Luigi Cattivelli. (2022) Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?. Antioxidants 11:4, pages 794.
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Kang Chen, Xuetao Wei, Maaria Kortesniemi, Raghunath Pariyani, Yumei Zhang & Baoru Yang. (2022) Effects of acylated and nonacylated anthocyanins extracts on gut metabolites and microbiota in diabetic Zucker rats: A metabolomic and metagenomic study. Food Research International 153, pages 110978.
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Johanna Jokioja, Baoru Yang & Kaisa M. Linderborg. (2021) Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5570-5615.
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Johanna Jokioja, Jasmine Percival, Mark Philo, Baoru Yang, Paul A. Kroon & Kaisa M. Linderborg. (2021) Phenolic Metabolites in the Urine and Plasma of Healthy Men After Acute Intake of Purple Potato Extract Rich in Methoxysubstituted Monoacylated Anthocyanins. Molecular Nutrition & Food Research 65:9, pages 2000898.
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Hanjo Hellmann, Aymeric Goyer & Duroy A. Navarre. (2021) Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide. Molecules 26:9, pages 2446.
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Kang Chen, Xuetao Wei, Raghunath Pariyani, Maaria Kortesniemi, Yumei Zhang & Baoru Yang. (2021) 1 H NMR Metabolomics and Full-Length RNA-Seq Reveal Effects of Acylated and Nonacylated Anthocyanins on Hepatic Metabolites and Gene Expression in Zucker Diabetic Fatty Rats . Journal of Agricultural and Food Chemistry 69:15, pages 4423-4437.
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Kang Chen, Xuetao Wei, Jian Zhang, Raghunath Pariyani, Johanna Jokioja, Maaria Kortesniemi, Kaisa M. Linderborg, Jari Heinonen, Tuomo Sainio, Yumei Zhang & Baoru Yang. (2020) Effects of Anthocyanin Extracts from Bilberry ( Vaccinium myrtillus L.) and Purple Potato ( Solanum tuberosum L. var. ‘Synkeä Sakari’) on the Plasma Metabolomic Profile of Zucker Diabetic Fatty Rats . Journal of Agricultural and Food Chemistry 68:35, pages 9436-9450.
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Johanna Jokioja, Kaisa M. Linderborg, Maaria Kortesniemi, Anu Nuora, Jari Heinonen, Tuomo Sainio, Matti Viitanen, Heikki Kallio & Baoru Yang. (2020) Anthocyanin-rich extract from purple potatoes decreases postprandial glycemic response and affects inflammation markers in healthy men. Food Chemistry 310, pages 125797.
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Elvira Gonzalez de MejiaQiaozhi Zhang, Kayla Penta, Abdulkerim Eroglu & Mary Ann Lila. (2020) The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants. Annual Review of Food Science and Technology 11:1, pages 145-182.
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Duroy A. Navarre, Charles R. Brown & Vidyasagar R. Sathuvalli. (2019) Potato Vitamins, Minerals and Phytonutrients from a Plant Biology Perspective. American Journal of Potato Research 96:2, pages 111-126.
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Fan Xie, Wei Zhang, Xiaohong Lan, Shengxiang Gong, Jinhong Wu, Shixian Zhang & Zhengwu Wang. (2018) Insoluble dietary fibers from yellow- and purple-fleshed potatoes by-products and their physicochemical properties and structural characteristics: A comparative study. Starch - Stärke 70:1-2, pages 1700104.
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Fan Xie, Ming Li, Xiaohong Lan, Wei Zhang, Shengxiang Gong, Jinhong Wu & Zhengwu Wang. (2017) Modification of dietary fibers from purple-fleshed potatoes ( Heimeiren ) with high hydrostatic pressure and high pressure homogenization processing: A comparative study. Innovative Food Science & Emerging Technologies 42, pages 157-164.
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