This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

Regular exercise and a certain level of physical activity reduce the mortality rate in the elderly. The purpose of this study was to investigate the effect of physical activity on the prevention of fracture in the middle aged or older in Korea. The basic data are based on the Ansan and Ansung community cohort studies of the Korean Genome and Epidemiology Study conducted by the Korea Centers for Disease Control and Prevention in 2001, and the fracture data from the third survey in 2005 to the sixth survey in 2011. The physical activity of the aged in the 40s was mostly distributed in the World Health Organization (WHO) recommended range of 7.5 to 30.0 metabolic equivalent·hr/wk, and the activity was gradually divided into the low and high groups in the 50s and 60s. In the 60s, the risk of fracture was reduced to 0.63 times compared to that of the 50s when physical activity was the recommended level (odds ratio, 0.63; p<0.001). For Korean adults, there was no significant difference in fracture incidence according to the amount of physical activity in the middle-aged people. However, for the elderly aged 60 and over, the risk of fracture decreased when the WHO recommended level of activity was performed, and the risk increased when less or more activities were performed.
Adult* ; Aged ; Centers for Disease Control and Prevention (U.S.) ; Cohort Studies* ; Epidemiology ; Fractures, Bone ; Genome ; Gyeonggi-do ; Humans ; Incidence ; Korea ; Middle Aged ; Mortality ; Motor Activity* ; World Health Organization