Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
Food Chem. 2016 Jul 1;202:165-75. doi: 10.1016/j.foodchem.2016.01.120. Epub 2016 Jan 28.
Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body as nutrients supplementary and antioxidants. However, cooked potato is also considered as a high-glycemic-index food because of its high content of rapidly digestible starch, long-term consumption of which will increase the risk of cardiovascular disease and type-2 diabetes. Domestic cooking (boiling, frying, steaming, etc.) are usually adopted before potato consumption. The chemical, physical and enzyme modifications that occur during cooking will alter the potato's antioxidant capacity and digestibility, which subsequently affected on the bioavailability of phytochemicals and the postprandial glycemic response of the human body. We reviewed the recent publications on the effects of domestic cooking on the nutrition, phytochemicals and the glycemic index changes of the cooked potato. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested.
马铃薯（Solanum tuberosum L）是一种全球性的重要粮食作物，也是维生素、矿物质和膳食纤维以及植物化学物质的良好来源，这些物质作为营养补充剂和抗氧化剂有益于人体健康。然而，由于其含有大量可快速消化的淀粉，煮熟的马铃薯也被认为是一种高血糖指数食物，长期食用会增加心血管疾病和 2 型糖尿病的风险。在食用马铃薯之前，通常会采用国内烹饪（煮、炸、蒸等）的方法。烹饪过程中发生的化学、物理和酶的修饰会改变马铃薯的抗氧化能力和消化率，进而影响植物化学物质的生物利用度和人体餐后血糖反应。我们综述了近期关于国内烹饪对煮熟马铃薯的营养、植物化学物质和血糖指数变化的影响的研究。此外，还讨论了这些变化背后的可能机制，并提出了进一步的意义和未来的研究目标。
