Juice from potato cures heartburn and ulcers <\/p>\n
(IANS) \/ 10 August 2012 <\/p>\n
Juice from the humble potato could treat gastric ulcers, thanks to its unique anti-bacterial properties, says a new research. <\/p>\n
A Manchester University microbiology team now hopes the compound, dubbed 'potato juice' could go into production as a daily diet supplement. Inspiration came as one of the department's scientists tucked into a spud for Sunday lunch. <\/p>\n
It led to the discovery of a key molecule which could both cure and prevent the bacteria that lives in the stomach and causes stomach ulcers and heartburn. <\/p>\n
Uniquely, unlike with anti-biotics, the gut bug cannot develop resistance to the 'potato juice' which also does not cause any side-effects. Scientists even carried out the test on different types of potatoes -- discovering that Maris Piper and King Edward varieties worked the best. <\/p>\n
The process to extract the as yet unnamed molecule has now been patented, with hopes it could one day be sold as a supplement similar to pro-biotic yoghurt drinks, the Daily Mail reported. <\/p>\n
Ian Roberts, professor of microbiology at the Faculty of Life Sciences, who worked on the discovery, said: \"When I first heard about the idea of using potatoes to treat stomach ulcers I have to admit I was a bit sceptical. But on another level I wasn't surprised - a lot of botanical products have very interesting compounds and we just have to find them.\" <\/p>\n
\"We see this 'potato juice' as a preventative measure to stop stomach ulcers developing that people would take as part of a healthy lifestyle. It could be a huge market if we can get it developed,\" added Roberts. <\/p>\n<\/p>\n
Continued here: Juice from potato cures heartburn and ulcers (IANS) \/ 10 August 2012 Juice from the humble potato could treat gastric ulcers, thanks to its unique anti-bacterial properties, says a new research. A Manchester University microbiology team now hopes the compound, dubbed 'potato juice' could go into production as a daily diet supplement. Inspiration came as one of the department's scientists tucked into a spud for Sunday lunch Continue reading
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