According to new research from Poland’s Poznan University of Life Sciences, potato juice packs a serious antioxidative punch. Researchers in the study admit that one of the reasons it has taken so long to get around to analyzing potato juice as a medical application is that its “sensory and functional properties,” such as smell and consistency, are, well, sort of unappealing. Either way, another one of the major findings of the study was that, depending on the method of processing used, the antioxidative potential of potato juice can be enhanced to more than triple its power. There are already a few brands on the market, but expect to see more as increasingly effective processing methods make their way to the mainstream.
Reference: P. Kowalczewski et al., Acta Sci Pol Technol Aliment., 2012, Apr 2; 11(2):175- 81, 2012.
