Health-beneficial properties of potato and compounds of interest

J Sci Food Agric. 2016 Dec;96(15):4850-4860. doi: 10.1002/jsfa.7848. Epub 2016 Jul 7.


Potatoes have shown promising health-promoting properties in human cell culture, experimental animal and human clinical studies, including antioxidant, hypocholesterolemic, anti-inflammatory, antiobesity, anticancer and antidiabetic effects. Compounds present such as phenolics, fiber, starch and proteins as well as compounds considered antinutritional such as glycoalkaloids, lectins and proteinase inhibitors are believed to contribute to the health benefits of potatoes. However, epidemiological studies exploring the role of potatoes in human health have been inconclusive. Some studies support a protective effect of potato consumption in weight management and diabetes, while other studies demonstrate no effect and a few suggest a negative effect. As there are many biological activities attributed to the compounds present in potato, some of which could be beneficial or detrimental depending on specific circumstances, a long-term study investigating the association between potato consumption and diabetes, obesity, cardiovascular disease and cancer while controlling for fat intake is needed. © 2016 Society of Chemical Industry.

Keywords: antinutritional compounds; beneficial effects; consumption; functional compounds; potatoes.

Publication types

  • Review

MeSH terms

  • Animals
  • Anthocyanins / analysis
  • Anti-Obesity Agents
  • Antihypertensive Agents
  • Antineoplastic Agents, Phytogenic
  • Antioxidants / analysis
  • Dietary Fiber / analysis
  • Health Promotion*
  • Humans
  • Hypoglycemic Agents
  • Hypolipidemic Agents
  • Nutritive Value*
  • Phenols / analysis
  • Plant Proteins / analysis
  • Plant Tubers / chemistry
  • Solanum tuberosum / chemistry*
  • Starch / analysis


  • Anthocyanins
  • Anti-Obesity Agents
  • Antihypertensive Agents
  • Antineoplastic Agents, Phytogenic
  • Antioxidants
  • Dietary Fiber
  • Hypoglycemic Agents
  • Hypolipidemic Agents
  • Phenols
  • Plant Proteins
  • Starch