SPECIALTY POTATO AS A DELIVERY MECHANISM FOR BIOACTIVE CAROTENOIDS AND ANTHOCYANINS

The International Year of the Potato (2008) was officially launched at United Nations headquarters (New York) in October 2007 to raise awareness of the importance of the potato in addressing issues of global concern, including hunger, poverty and threats to the environment (www.potato2008.org). The importance of potatoes as a staple food is clear: potato is the world's 3rd-largest food crop and the leading vegetable crop in the United States, with annual per capita consumption of about 126 pounds (NPC 2006; NPC 2007). In recent years, demand for specialty potatoes has risen sharply in developed countries and the United States, in particular. Due to their health benefiting properties, specialty or of processing methods on the anti-inflammatory activity of the functional compounds found in specialty potatoes. To address the above need for research, we propose to determine the effect of variety (white vs. color-fleshed) and processing methods (baking vs. frying) on consumer preference. We will also determine the extent to which raw and processed potato carotenoids and anthocyanins differ in their alteration of inflammatory marker gene expression and global serum metabolite profiles. To answer these research questions we will utilize samples collected from pigs provided with high-fat diet or supplemented with potato diets for 13 weeks. Research findings will be communicated through a variety of mechanisms that results in greater technology and knowledge transfer to stakeholders including potato producers and processors. Findings from this research project will enable us to convey accurate and meaningful information on means of preserving and/or enhancing carotenoid and anthocyanin content to producers and industry partners.