Antioxidants are important substances that prevent free radicals from damaging cells, and potatoes contain substantial amounts of them.
However, researchers from Obihiro University in Japan thought that more would be better and have developed some innovative methods of boosting the potato’s antioxidant content. By immersing the potatoes in water or salt and subsequently applying ultrasound or electricity for 5 to 30 minutes, they increased the amounts of antioxidants by as much as 50 percent. Read more »
*This blog post was originally published at Medgadget*