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Purple and red potato varieties are higher in antioxidants than yellow or white varieties

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Title: Purple and red potato varieties are higher in antioxidants than yellow or white varieties
Author: Hu, C.; Tsao, R.; Liu, R.; Sullivan, J.A.; McDonald, M.R.; Institute for Community Engaged Scholarship
Abstract: Potato varieties with purple or red flesh and skin had significantly higher antioxidant activity than varieties with white or yellow flesh, mostly due to the presence of plant pigments called anthocyanins. Environmental conditions, including average temperature and rainfall, also affected the levels of antioxidants. The research suggests that higher temperatures and higher rainfall contribute to greater antioxidant concentration.
Description: This summary is a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph, with project partners: the Catalyst Centre, SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research
URI: http://hdl.handle.net/10214/6544
Date: 2013-04-20
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