Potatoes that have turned 'green' can potentially contain a naturally occurring toxin called Glycoalkaloids (GA) and pose a risk to public health according to a review paper published in the latest online issue of SCI's Journal of the Science of Food and Agriculture (JSFA).

Researchers in Switzerland are reporting discovery of natural plant materials that may regulate starch digestion — slowing down the body's conversion of potatoes, rice, and other carbohydrate-rich foods into sugar. The findings could lead to new functional foods that fight diabetes, they say in a report scheduled for the June 26 issue of the ACS' bi-weekly Journal of Medicinal Chemistry.

Good news for chips lovers everywhere – new research in SCI’s Journal of the Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

Molecular studies recently revealed new genetic information concerning the long-disputed origin of the "European potato." Scientists from the University of Wisconsin-Madison, the University of La Laguna, and the International Potato Center used genetic markers to prove that the remnants of the earliest known landraces of the European potato are of Andean and Chilean origin. They report their findings in the May-June 2007 issue of Crop Science.