New research out of Colorado is exploring the nutritional potential and health benefits of lesser-known potato varieties, emphasizing their role in sustainable diets and food security.
There’s nothing wrong with the classic russet — hardy, healthy, the perfect mashed potato — but a scientist at Colorado State University says its familiarity may be overshadowing the vast genetic diversity and unique nutritional profiles of other potato varieties, which offer distinct health benefits and significant consumer appeal.
Potatoes are already known as an excellent source of macronutrients, including carbohydrates and protein, but Dr. Sahar Toulabi’s research goes beyond the macronutrients. She investigates the phytochemicals in various potato varieties using advanced analytical techniques like ionomics and metabolomics, uncovering the hidden health benefits these compounds may offer.
“My research focuses on understanding the chemical composition of food and how it impacts our health,” Toulabi says. “Specifically, I study the food chemicals’ journey through our body and how they play a role in preventing and managing chronic diseases such as obesity, cardiovascular diseases, and cancer.”
Phytochemicals are tiny molecules found in plants that don’t contain calories, yet contribute important properties to the food, such as colour and texture. For example, the accumulation of carotenoids in carrot roots gives them their orange colour, while anthocyanins in tomatoes result in their red hue. Beyond colour, phytochemicals offer significant health benefits, such as antioxidant properties or serve as precursors to essential vitamins.
Toulabi’s research has shown that different potato varieties contain varying levels of bioactive compounds, such as anthocyanins and polyphenols, with potential antioxidants.
“Potatoes are one of my favourite crops to study because of their incredible diversity across varieties,” she says. “This diversity is crucial because today, we know that a healthy diet isn’t just about eating one type of food; it’s about embracing a variety of colours and types in what we eat.
“Each food, and even each potato variety, brings its own unique set of nutrients and beneficial compounds. By embracing this diversity, we can better support overall health and nutrition.”
Beyond studying the chemical and nutrient composition of potatoes, Toulabi also conducts dietary clinical studies to understand their effects when consumed as part of a whole diet.
“When we identify varieties with high nutritional potential, the next step is to study their effects in animal models and, if successful, move on to human trials,” she says. “For example, some varieties show high antioxidant potential. Antioxidants are crucial because many chronic diseases, like obesity and cardiovascular conditions, are linked to an imbalance in oxidative stress and inflammation in the body. However, it’s neither ethical nor feasible to intentionally subject humans to extreme inflammation or obesity for research purposes. Instead, we use carefully controlled animal models to study whether these compounds can help alleviate chronic diseases and improve overall health outcomes.”
In collaboration with Dr. Michelle Foster from the College of Health and Human Sciences, Toulabi looked at how a diet rich in purple potatoes may have a positive impact on obesity and related health issues. The study used genetically obese animals that naturally develop a range of chronic health issues related to obesity. The results were promising: mice on the purple potato diet ate less, showed improvements in several obesity-related health markers, and had better glucose tolerance. This is especially important because potatoes are often criticized for being high in starch.
“These findings were so compelling, I was motivated to delve deeper and investigate whether these variations could influence gut health and the bacterial community,” Toulabi says. “Understanding how food affects gut health is becoming a key focus in both nutrition and clinical research. The health of our gut is closely tied to overall well-being, influencing everything from digestion to immunity and even mental health.”
Toulabi recently launched a study in collaboration with researchers from the Nutrition Obesity Research Center (NORC) at the University of Colorado Medical Campus and the Agricultural Chemistry Lab at Colorado State University. “For the first time, we’re applying a multi-omics platform, including metabolomics, proteomics, and genomics, to thoroughly investigate the impact of a potato-based diet (with low and high phenolic content) on various aspects of chronic health.”
Still, there’s a long path ahead. More clinical data is needed, especially to gain consumer acceptance of these varieties.
“We know that the variation in compounds across crops affects their cooking properties,” Toulabi says. “For example, some purple potato varieties have lower starch contents, making them ideal for roasting but less suitable for mashing.
“We’re just beginning to understand the full potential of these crops, and while the journey is long, it is incredibly exciting. Potatoes are a promising crop for addressing malnutrition by providing an affordable and healthy diet for everyone. Importantly, potatoes are culturally accepted in many communities. And who doesn’t love a colourful, delicious dish of potatoes?”
