ISSN 2326-7267
International Journal of Pharmacy and Pharmacology ISSN: 2326-7267 Vol. 3 (7), pp. 001-006, July, 2012. © International Scholars Journals
Review
Pharmacological and nutritional activities of potato anthocyanins
Chang Ling Zhao1*, Hua Chun Guo1, Zhi Yuan Dong1 and Qing Zhao2
1College of Agronomy and Biotechnology, Yunnan Agricultural University, Heilongtan, Kunming, 650201, P. R., China.
2School of Chinese Crude Drug, Yunnan College of Traditional Chinese Medicine, College Town of Chenggong, Kunming, 650200, P. R., China.
Accepted 14 march, 2012
Abstract
Colored potatoes are due to the accumulation of anthocyanins in the stem tubers. The strong antioxidative activity of potato anthocyanins results from the promotion effects of the anthocyanins on the activities of the antioxidant enzymes and is positively correlated to the anthocyanin content, which derives several important pharmacological actions. Both the antioxidative strength and anti-influenza virus activity of potato anthocyanins are determined by the molecular structures of the anthocyanins and this involves the synergic effects of the anthocyanins and other antioxidants in the tubers. In addition, potato anthocyanins may improve colonic environments. However, so far, the pharmacological and nutritional activities of potato anthocyanins are all verified initially by using model experimental systems and the total anthocyanins of the potatoes with specific colorations, the molecular mechanisms and the universality of the biomedicinal activities of potato anthocyanins are not yet well understood.
Key words: Colored potato, anthocyanin, pharmacological, nutritional activities.