Researchers in Fredericton are on a quest for a healthier potato chip, by testing ancient and heritage varieties of potatoes for anti-oxidants.

Some spuds have high levels of the chemicals, which are thought to help fight cancer and other diseases.

Researchers at Agriculture Canada's Potato Research Centre in Fredericton are testing 36 heritage varieties among the 112 clone lines kept in the country's potato gene bank.

Heritage potato

Agnes Murphy is part of the research team and says blue potatoes have the most potential. "The blue-coloured skin, and the blue flesh which you can see when I cut it open, is a strong indicator that this is rich in anthocyanins and phenolics, that have been purported to have a health promoting property."

They're testing for the types of potatoes that produce the highest levels of anthocyanins and phenolics.

Richard Tarn is already cross-breeding some heritage potatoes, aiming for a spud with the right stuff to claim the health benefits of anti-oxidants.

Testing anti-oxidants

"Delaying eye degeneration, heart and blood diseases, and anti-cancer activities, protecting the chemistry in the cells," says Tarn. "So it offers the opportunity to produce a potato variety with enhanced nutritional value, which I think is always of benefit in a food crop."

Those desirable chemicals dissolve in water, so they'll leak away if the potatoes are boiled.

Fortunately, frying not only seals them in, but makes for some spectacularly coloured and patterned potato chips.

There's already a small market for heritage chips, and when researchers find out which kinds of potatoes have the most anti-oxidants they may be able to develop the Holy Grail of snacks: a potato chip that's a health food.