Scientists Were Studying Potato Juice More Than 100 Years Ago

Potato juice may sound like a modern wellness discovery, but scientists were examining its natural properties long before health blogs, supplements, and social media.

In 1920, researchers Grace McGuire and K. George Falk of the Harriman Research Laboratory at Roosevelt Hospital published a peer-reviewed study examining enzymes naturally present in potato juice.

The researchers tested how potato juice acted on different sugars and starches. Their laboratory work identified the activity of two enzymes, sucrase and amylase, both of which are involved in breaking down carbohydrates.

The study was not designed to test potato juice as a medical treatment, and it did not measure health outcomes in people. What makes the research remarkable is its age. More than a century ago, scientists already considered potato juice chemically interesting enough to investigate under controlled laboratory conditions.

Scientific interest in potato juice did not end there. A comprehensive peer-reviewed review published in 2022 examined potato juice composition, processing methods, naturally occurring compounds and possible applications within food science.

Together, these sources show that potato juice is not simply a recent wellness trend. It has been the subject of scientific curiosity for generations, with researchers continuing to explore what it contains and how its natural components behave.

Sometimes, a familiar ingredient has been raising scientific questions for much longer than we realize.

Why This Research Matters to Drs. Plant Brand

At Drs. Plant Brand, we believe consumers deserve access to both the history and the limitations of research surrounding the ingredients they use.

The 1920 study did not evaluate Drs. Plant Brand or test potato juice as a medical treatment. It does, however, demonstrate that potato juice has been the subject of scientific investigation for more than 100 years.

Our goal is to make this research easier to understand while clearly distinguishing laboratory findings, ingredient research and human clinical evidence.

Sources

Journal of General Physiology

Studies on Enzyme Action: XVIII. The Saccharogenic Actions of Potato Juice
https://rupress.org/jgp/article-abstract/2/3/215/11519/STUDIES-ON-ENZYME-ACTION-XVIII-THE-SACCHAROGENIC 

Critical Reviews in Plant Sciences
Bioactive Compounds of Potato Juice: From Industry Waste to Food and Medical Applications
Full article: Bioactive compounds of potato (Solanum tuberosum L.) juice: from industry waste to food and medical applications

All content on this website is provided for informational and educational purposes only. It is not medical advice and does not establish a doctor-patient relationship. Always consult a licensed healthcare provider before making any health, diet or supplement changes, especially if you are pregnant, nursing, taking medications or have a medical condition. Statements about dietary supplements or other health products have not been evaluated by the FDA and are not intended to diagnose, treat, cure or prevent any disease.