Unflavoured Potato Protein Powder - Vegan Friendly, No Legumes, No Soy, No Gluten and Highly Bioavailable.

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Studies have also found that colored potatoes like purple potatoes can have three to four times more antioxidants than white potatoes. This makes them potentially more effective at neutralizing free radicals ( 7, 8).

Raigond P, Kaundal B, Sood A et al (2018) Quantification of biguanide and related compounds (anti-diabetic) in vegetables and fruits. J Food Compos Anal. https://doi.org/10.1016/j.jfca.2018.09.001 Majamaa H, Seppälä U, Palosuo T et al (2001) Positive skin and oral challenge responses to potato and occurrence of immunoglobulin E antibodies to patatin (Sol t 1) in infants with atopic dermatitis. Pediatr Allergy Immunol. https://doi.org/10.1034/j.1399-3038.2001.00096.x Some animal studies indicate that the low levels of glycoalkaloids likely found in the human diet may exacerbate inflammatory bowel disease (IBD) ( 35). Postprandial plasma phenylalanine concentrations (A) and plasma l-[ ring- 13C 6]-phenylalanine enrichments (B) during the 300-min period after the ingestion of POTATO vs MILK in healthy, young males ( n = 12 per group). Time 0 min represents time of protein ingestion. POTATO: 30 g potato protein; MILK: 30 g milk protein. Values represent mean ± SD. *Significantly different for MILK vs WHEAT ( P< 0.05). Repeated-measures ANOVA with time as within-subject variable and interventional drink (treatment) as between-subject variable. Time–treatment, P< 0.001 (A), P< 0.001 (B).Normally, potatoes contain only trace amounts of glycoalkaloids. A 154-pound (70-kg) individual would have to eat over 13 cups (2 kg) of potatoes (with the skin) in one day to get a lethal dose ( 34). That said, lower amounts may still cause adverse symptoms.

Another older trial in 11 men showed that eating boiled potatoes as a side with pork steak led to less calorie intake during the meal when compared to pasta or white rice ( 28). Boiling potatoes causes water-soluble nutrients, such as vitamin C and potassium, to leach out ( 2). This results in slightly less nutritious potatoes. Singh B, Raigond P, Barwal S et al (2016) Glycoalkaloids in peels of Indian potatoes. Potato J 43:86–92 Racusen D, Foote M (1980) A major soluble glycoprotein of potato tubers. J Food Biochem. https://doi.org/10.1111/j.1745-4514.1980.tb00876.x Loryma, a German company, specializes in wheat-based ingredients. While they don’t produce potato protein specifically, they have developed a potato-based texturizer called Lory® Tex. This product is used in various food applications, including vegan and vegetarian meat alternatives, providing texture and improved mouthfeel.Keep in mind that the potato protein industry is still emerging, and new players may enter the market as the demand for this sustainable, hypoallergenic protein source increases. Challenges Liang S, McDonald AG (2014) Chemical and thermal characterization of potato peel waste and its fermentation residue as potential resources for biofuel and bioproducts production. J Agric Food Chem. https://doi.org/10.1021/jf5019406 Rafii F, Ruseler-van Embden JGH, Van Lieshout LMC (1999) Changes in bacterial enzymes and PCR profiles of fecal bacteria from a patient with ulcerative colitis before and after antimicrobial treatments. Dig Dis Sci. https://doi.org/10.1023/A:1026634229934 National Academies of Sciences, Engineering, and Medicine. Dietary Reference Intakes for Sodium and Potassium. Washington, DC; The National Academies Press; 2019. Potassium is an important electrolyte that aids in muscle, cardiovascular and nervous system function. 1

Birk Y (2003) In Plant protease inhibitors: significance in nutrition, plant protection, cancer prevention, and genetic engineering. Springer: Berlin/Heidelberg, Germany, pp 1–170 Kumar P, Jander G (2017) Concurrent overexpression of Arabidopsis thaliana cystathionine γ-synthase and silencing of endogenous methionine γ-lyase enhance tuber methionine content in Solanum tuberosum. J Agric Food Chem. https://doi.org/10.1021/acs.jafc.7b00272 Burton WG (1978) Post-harvest behaviour and storage of potatoes. In: Applied biology. Academic, London Potassium: Food Sources Ranked by Amounts of Potassium and Energy per Standard Food Portions and per 100 Grams of Foods. Available at: https://health.gov/dietaryguidelines/2015/guidelines/appendix-10/. Pots AM, De Jongh HHJ, Gruppen H et al (1998) Heat-induced conformational changes of patatin, the major potato tuber protein. Eur J Biochem. https://doi.org/10.1046/j.1432-1327.1998.2520066.xHere is a rundown of the most common ways to prepare potatoes and how these preparation methods affect nutrition content: Boiling Huang T, Joshi V, Jander G (2014) The catabolic enzyme methionine gamma-lyase limits methionine accumulation in potato tubers. Plant Biotechnol J. https://doi.org/10.1111/pbi.12191 Hoff JE, Jones CM, Wilcox GE, Castro MD (1971) The effect of nitrogen fertilization on the composition of the free amino acid pool of poato tubers. Am Potato J. https://doi.org/10.1007/BF02861758 Klaassen MT, Bourke PM, Maliepaard C, Trindade LM (2019) Multi-allelic QTL analysis of protein content in a bi-parental population of cultivated tetraploid potato. Euphytica. https://doi.org/10.1007/s10681-018-2331-z

Pouvreau L, Gruppen H, Piersma SR et al (2001) Relative abundance and inhibitory distribution of protease inhibitors in potato juice from cv. Elkana. J Agric Food Chem. https://doi.org/10.1021/jf010126v Camire ME, Kubow S, Donnelly DJ (2009) Potatoes and human health. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408390903041996 Fu Y, Wu W, Zhu M, Xiao Z (2016) In silico assessment of the potential of patatin as a precursor of bioactive peptides. J Food Biochem. https://doi.org/10.1111/jfbc.12213Technological advancements: As technology and processing methods improve, it is likely that the potato protein industry will be able to overcome current challenges, such as availability and cost of production. These advancements will make potato protein more accessible and affordable for consumers, further driving demand. At ~7:30 am, participants arrived at the laboratory in the overnight fasted state. A catheter was inserted into an antecubital vein for stable isotope AA infusion, while a second catheter was inserted retrogradely into a dorsal hand vein of the contralateral arm for arterialized blood sampling. To obtain arterialized blood samples, the hand was placed in a hot box (60°C) for 10 min before each blood sample collection ( 35). Potato fibers — such as pectin, cellulose, and hemicellulose — are mainly insoluble ( 7). They also contain varying amounts of resistant starch, a type of fiber that feeds the friendly bacteria in your gut and improves digestive health ( 8). Cooling potatoes after cooking may lessen their effect on blood sugar and lower their GI by 25–26% ( 4, 5). Fibers Zeh M, Casazza AP, Kreft O et al (2001) Antisense inhibition of threonine synthase leads to high methionine content in transgenic potato plants. Plant Physiol. https://doi.org/10.1104/pp.010438