Abstract

Chang Ling Zhao*, Hua Chun Guo, Zhi Yuan Dong and Qing Zhao

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.