Antioxidant Rich Potato Improves Arterial Stiffness in Healthy Adults

Abstract

Arterial stiffness is an emerging risk factor for cardiovascular disease and dietary anthocyanins may be important in mediating vascular tone. The present study investigated the effect of consumption of an anthocyanin-rich potato, Purple Majesty on arterial stiffness measured as pulse wave velocity in 14 healthy male and female adults. Participants consumed 200 g/day of cooked purple potato containing 288 mg anthocyanins, or a white potato containing negligible anthocyanins for 14 days, separated by a 7-day washout period. Non-invasive assessment of vascular tone by pulse wave velocity was determined in addition to systolic and diastolic blood pressure, high-density lipoproteins, low-density lipoproteins, triglycerides, glucose, insulin and C-reactive protein. Pulse wave velocity was significantly reduced (p = 0.001) following Purple Majesty consumption for 14-days. There were no significant changes with any other clinical parameter measured, and no changes following white potato consumption. The findings from this short-term study indicate a potential effect of Purple Majesty consumption on arterial stiffness.

Keywords: Anthocyanins; Arterial stiffness; Cardiovascular disease; Polyphenols; Pulse wave velocity.

Fig. 1

Stability of the main phenolic components in Purple Majesty after cooking. The percentage recovery of the main phenolic components was calculated as described in the material and methods. The components are fully described in Table S1. The abbreviations are as follows: Caff-Put = caffeoyl putrescine; CGA3 = chlorogenic acid isomer 3-caffeoyl quinic acid; CGA4 = 4-caffeoyl quinic acid; CGA5 = 5-caffeoyl quinic acid; Fer-Put = feruloyl putrescine; Anthos 6–8 = minor anthocyanins 6–8; Petanin 2–4 are apparent isomers of petanin; Malvinidin derivative = undefined malvidin anthocyanin. CGA5 and petanin in orange and purple respectively are the major phenolic components