Antonio Ribeiro
Japanese scientists say they can boost the nutritional value of sweet potatoes by simply giving them a jolt of electricity.
The vegetables, which are already known for their high-level of healthy ingredients, were placed in a bath of salty water, which conducts electricity. A current was passed through the solution for about five minutes.
The electricity apparently stressed the sweet potatoes, causing the content of polyphenols to increase by about 60 per cent, according to the research team led by Kazunori Hironaka from the University of the Ryukyus.
The popular spuds produced more polyphenols as a protective measure, said the researchers. Polyphenols are part of a plant's natural defences against aggressive pathogens and ultraviolet radiation from the sun. These compounds can act as antioxidants which can also help protect people from a variety of diseases.
The zap of electricity does not affect flavour and steaming is the best cooking method to retain most of the antioxidants, Dr. Hironaka said in a prepared statement. The study was presented last week in Philadelphia at the annual meeting of the America Chemical Society.