Component

Boiled potato cold-stored at 8 degrees for 24 hours, raising resistant starch content

Boiled potato cold-stored at 8 degrees for 24 hours, raising resistant starch content. Species, exposure and limitations are retained in each linked claim.

2 recorded relationships. Experimental role, claim status and evidence remain attached to each record.

Read recorded mechanisms Open recursive mind map

How nutrients influence it

Every nutrient with a recorded effect on this component, credited to the nutrient that acted rather than the chapter that recorded it. Open a nutrient to see the findings and the conditions they were measured under.

How nutrients reach it in more than one step

Chains of two or more recorded steps that end here, grouped by the nutrient they start from. Each step is a separate finding, so a chain is a route a mechanism could take, not proof that it does.

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What it does

Every recorded relationship this component is part of, grouped by its role. Plain wording comes first; the technical statement follows.

Recorded relationships

What it acts on

  1. Cold storage of boiled potatoes increased resistant starch content significantly from 3.3% to 5.2% on a starch basis, and cold storage on its own lowered the insulinaemic index by 28% compared with freshly boiled potatoes.

    Boiled potato cold-stored at 8 degrees for 24 hours, raising resistant starch content → Postprandial insulin response source_derived_draftungraded
    Experimental context and source evidence
    evidence_span
    {"source_cache": "artifacts/acetate-research/16034360.abstract.txt", "locator": "Indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "46b8b5f47f2fcecc5fd70b32aca316fe7065dc407147d4f7b2c63bdf8f486f5c", "start_char": 0, "end_char": 1811, "text_sha256": "46b8b5f47f2fcecc5fd70b32aca316fe7065dc407147d4f7b2c63bdf8f486f5c"}
    experimental_model
    Four-meal randomised crossover in thirteen healthy subjects
    exposure
    Freshly boiled potato, cold-stored potato, cold-stored potato with a vinaigrette of 8 g olive oil and 28 g of 6% white vinegar, against a white bread reference
    limitations
    Vinegar was tested only in combination with cold storage, so this design cannot separate the two. Cold storage alone was tested and is recorded separately.
    nutrient_topic
    Acetic acid research collection; topical membership is not evidence of a direct clinical effect, and the ingested acid is recorded separately from the circulating acetate anion. · Acetic acid
    organism
    Human
    plain_language
    Cooling the potato alone raised its resistant starch and cut the insulin response by a quarter.
    primary_references
    [acetate-p16034360] Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. (2005). https://pubmed.ncbi.nlm.nih.gov/16034360/ DOI: 10.1038/sj.ejcn.1602238
    tissue_or_cell_type
    Whole body

    Acetic acid: the ingested acid, the receptors acetate binds, the acetyl-CoA it becomes, and the acetyl groups that reach histones (2026-09-21) · lines 173–184

    AI-assisted literature curation; primary study URLs and scope retained in the document and extraction. Not publisher full text. · supports · Four-meal randomised crossover in thirteen healthy subjects · source_derived_draft · unverified_draft

    ### acetate-cold-storage-alone Cold storage of boiled potatoes increased resistant starch content significantly from 3.3% to 5.2% on a starch basis, and cold storage on its own lowered the insulinaemic index by 28% compared with freshly boiled potatoes. Condition category: normal nutrient_topic: Acetic acid research collection; topical membership is not evidence of a direct clinical effect, and the ingested acid is recorded separately from the circulating acetate anion. plain_language: Cooling the potato alone raised its resistant starch and cut the insulin response by a quarter. organism: Human tissue_or_cell_type: Whole body experimental_model: Four-meal randomised crossover in thirteen healthy subjects limitations: Vinegar was tested only in combination with cold storage, so this design cannot separate the two. Cold storage alone was tested and is recorded separately. exposure: Freshly boiled potato, cold-stored potato, cold-stored potato with a vinaigrette of 8 g olive oil and 28 g of 6% white vinegar, against a white bread reference evidence_span: {"source_cache": "artifacts/acetate-research/16034360.abstract.txt", "locator": "Indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "46b8b5f47f2fcecc5fd70b32aca316fe7065dc407147d4f7b2c63bdf8f486f5c", "start_char": 0, "end_char": 1811, "text_sha256": "46b8b5f47f2fcecc5fd70b32aca316fe7065dc407147d4f7b2c63bdf8f486f5c"} [acetate-p16034360] Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. (2005). https://pubmed.ncbi.nlm.nih.gov/16034360/ DOI: 10.1038/sj.ejcn.1602238
    Complete structured claim and evidence

Where it participates (unsigned role)

  1. The glycaemic and insulinaemic indices of cold potatoes with added vinegar were significantly reduced by 43% and 31% respectively compared with freshly boiled potatoes; vinegar was tested only together with cold storage in this design.

    Acetic acid → Postprandial blood glucose response source_derived_draftungraded
    Experimental context and source evidence
    evidence_span
    {"source_cache": "artifacts/acetate-research/16034360.abstract.txt", "locator": "Indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "46b8b5f47f2fcecc5fd70b32aca316fe7065dc407147d4f7b2c63bdf8f486f5c", "start_char": 0, "end_char": 1811, "text_sha256": "46b8b5f47f2fcecc5fd70b32aca316fe7065dc407147d4f7b2c63bdf8f486f5c"}
    experimental_model
    Four-meal randomised crossover in thirteen healthy subjects
    exposure
    Freshly boiled potato, cold-stored potato, cold-stored potato with a vinaigrette of 8 g olive oil and 28 g of 6% white vinegar, against a white bread reference
    limitations
    Vinegar was tested only in combination with cold storage, so this design cannot separate the two. Cold storage alone was tested and is recorded separately.
    nutrient_topic
    Acetic acid research collection; topical membership is not evidence of a direct clinical effect, and the ingested acid is recorded separately from the circulating acetate anion. · Acetic acid
    organism
    Human
    plain_language
    Cold potato dressed in vinegar produced a much smaller glucose and insulin rise than hot potato, but the two changes were not separated.
    primary_references
    [acetate-p16034360] Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. (2005). https://pubmed.ncbi.nlm.nih.gov/16034360/ DOI: 10.1038/sj.ejcn.1602238
    tissue_or_cell_type
    Whole body

    Acetic acid: the ingested acid, the receptors acetate binds, the acetyl-CoA it becomes, and the acetyl groups that reach histones (2026-09-21) · lines 160–171

    AI-assisted literature curation; primary study URLs and scope retained in the document and extraction. Not publisher full text. · supports · Four-meal randomised crossover in thirteen healthy subjects · source_derived_draft · unverified_draft

    ### acetate-cold-plus-vinegar The glycaemic and insulinaemic indices of cold potatoes with added vinegar were significantly reduced by 43% and 31% respectively compared with freshly boiled potatoes; vinegar was tested only together with cold storage in this design. Condition category: normal nutrient_topic: Acetic acid research collection; topical membership is not evidence of a direct clinical effect, and the ingested acid is recorded separately from the circulating acetate anion. plain_language: Cold potato dressed in vinegar produced a much smaller glucose and insulin rise than hot potato, but the two changes were not separated. organism: Human tissue_or_cell_type: Whole body experimental_model: Four-meal randomised crossover in thirteen healthy subjects limitations: Vinegar was tested only in combination with cold storage, so this design cannot separate the two. Cold storage alone was tested and is recorded separately. exposure: Freshly boiled potato, cold-stored potato, cold-stored potato with a vinaigrette of 8 g olive oil and 28 g of 6% white vinegar, against a white bread reference evidence_span: {"source_cache": "artifacts/acetate-research/16034360.abstract.txt", "locator": "Indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "46b8b5f47f2fcecc5fd70b32aca316fe7065dc407147d4f7b2c63bdf8f486f5c", "start_char": 0, "end_char": 1811, "text_sha256": "46b8b5f47f2fcecc5fd70b32aca316fe7065dc407147d4f7b2c63bdf8f486f5c"} [acetate-p16034360] Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. (2005). https://pubmed.ncbi.nlm.nih.gov/16034360/ DOI: 10.1038/sj.ejcn.1602238
    Complete structured claim and evidence

In the sources

Preserved passages that mention this component, quoted exactly. Open one to read it in context.

    This is a research prototype built from draft material. It is not medical advice, and its statements still await verification against the original studies.

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