The study said that the content of more nutrients and antioxidants in the electrified potatoes increased

Japanese scientists have found a way to make potatoes eat healthier by powering them, foreign media reported Wednesday They found that electric shocks made potatoes more nutritious Electricity can make potatoes produce a lot of antioxidants that are good for the body and brain If this cheap treatment can be expanded to a certain scale, then the potato will have a new image Other tests in the study also found that using ultrasound for potatoes had a similar effect "Antioxidants in fruits and vegetables are very nutritious and are believed to play a role in the prevention of chronic diseases," said Hironaka ichicheng, a researcher at Daiichi University in Japan After seeing drought, abrasion and other natural challenges or stresses that make plants more resistant to oxidation, Hironaka became inspired and decided to study artificial methods to make plants produce stress "We found that until now, no one had studied the health benefits of mechanical stress on vegetables," said Dr Hironaka So we decided to evaluate the effects of ultrasound and electric current on antioxidant content in potatoes " Soak the whole potato in salt water to make it conductive, and then electrify it for half an hour Subsequent tests showed that the antioxidant content of potatoes increased by 60% A five minute ultrasound, a common technique associated with prenatal testing, has a similar effect The researchers presented the report at the American Chemical Society conference Research shows that this "non-destructive" process is a simple and economical way to make our favorite food more attractive, Dr Hironaka said "Potatoes are one of the most important crops, fifth in human consumption and fourth in global crop production," he said However, Hongzhong didn't say whether the process affected the taste of potatoes "There are several other experiments using ultrasound in food production, so ultrasound may have potential applications to enhance potato antioxidants," a spokesman for the potato Council said In addition, the potatoes with color meat inside have higher antioxidant content, especially purple potatoes "