Anthocyanins: Coloured Bioactive Compounds in Potatoes

Abstract

In potatoes, anthocyanins are present in the flesh and skin of several purple and red fleshed landraces found in the Andes. They are also present in varieties bred in several countries for their health promoting abilities as they have been characterized for strong anti-oxidative activity, anti-influenza virus activity and anti-stomach cancer activity. Several authors have reported the antioxidant potential of potato and the phytochemicals responsible for the same have free-radical scavenging activity, which not only delays ageing process by preventing neuronal degeneration but also reduces the risk of various chronic diseases. Coloured varieties have a denser texture and slightly nuttier, earthier flavour than white potatoes. Purple- or red-fleshed potatoes are a tasty way to add a pop of colour to meal while enjoying serving of health benefits.