New Treatment to Boost Antioxidant Property in Potatoes

Treating potatoes with ultrasound and electricity could improve their antioxidant activity, according to a new study.

Researchers at Obihiro University in Hokkaido, Japan, said the process, which uses ultrasound or electricity for 5-30min, increased the amount of antioxidants by 50%.

Antioxidants protect cells from the damage caused by free radicals and are believed to prevent chronic diseases, such as cardiovascular disease, various cancers, diabetes and neurological diseases.