Scientists are treating potatoes with ultrasound and electric current to increase their antioxidant content (Image: Kazunori Hironaka, Ph.D.)
The humble spud can get an antioxidant boost from an electric current or ultrasound waves
Originating in the region of southern Peru and first being domesticated between 3,000 and 2,000 BC, the potato has spread to become an integral part of the world’s cuisine and the world’s fourth-largest food crop. Scientists have now discovered not one, but two simple, inexpensive ways to boost the amounts of antioxidants in the humble spud. One involves giving spuds an electric shock, while the other involves zapping them with ultrasound, high frequency sound waves.
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