A group of Japanese scientists suggest that potatoes could be a major weapon in reducing the risk of heart diseases and cancer if they are treated with ultrasound, high frequency sound waves or electric shock.
Researchers from Obihiro University in Hokkaido reveal immersing potatoes in a salt solution for 10 seconds and passing electric charges for every 10, 20, and 30 minutes increased the antioxidant substances in potatoes by as much as 50 percent.
AdvertisementThe same was true when potatoes were subjected to ultrasound for at least 5 minutes after having kept them in water, with the antioxidants in the potatoes increasing by 1.2 times.
Presenting the study at the 240th National Meeting of the American Chemical Society (ACS), lead researcher Kazunori Hironaka said, "We found that treating the potatoes with ultrasound or electricity for 5-30 minutes increased the amounts of antioxidants-including phenols and chlorogenic acid-by as much as 50 percent."
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