Related Experiment Video
Updated: Aug 9, 2026
Assessing Whole-Body Lipid-Handling Capacity in Mice
Published on: November 24, 2020
Entire potato consumption improves lipid metabolism and antioxidant status in cholesterol-fed rat
Laëtitia Robert1, Agnès Narcy, Edmond Rock
1Unité des Maladies Métaboliques et Micronutriments Institut National de Recherche Agronomique Centre de Clermont-Ferrand/Theix, 63122 Saint-Genès Champanelle, France.
Background:
Vegetables and fruits are rich sources of a variety of nutrients, including vitamins (E and C), trace minerals, and dietary fibers, and many other classes of biologically active compounds such as carotenoids and polyphenols, which are often assumed to protect against degenerative pathologies such as cardiovascular diseases. Although potato is considered as a starchy food, it is also included in the category of vegetables by its micronutrient content.
Aim Of The Study:
In the present study, we investigated in the rat the effect of a potato-enriched diet on lipid metabolism and antioxidant protection.
Results:
Feeding rats a potato-enriched diet for 3 weeks led to a significant decrease in cholesterol and triglyceride levels in plasma (respectively, -30%, P<0.0001 and -36%, P<0.05) and cholesterol level in liver (-42%, P<0.0001). Antioxidant status was also improved by potato consumption. TBARS levels in heart were decreased and vitamin E/triglycerides ratio in plasma was improved.
Conclusions:
Our present results suggest that consumption of cooked potatoes (consumed with skin) may enhance antioxidant defense and improve the lipid metabolism. These effects could be interesting for prevention of cardiovascular disease.
