Recently, it has been suggested by a group of Japanese scientists that potatoes could be an excellent weapon for reducing risks of heart disease and cancer when treated with ultrasound, high frequency sound waves, or electric shock. 

Researchers at Obihiro University found that immersing poatoes in a salt solution for about 10 seconds, and then passing electric charges for every 10, 20 and 30 minutes, increased the antioxidant substances in poatoes by up to 50%.

Similar results were achieved when the potatoes were subjected to ultrasound for at least 5 minutes after having kept them in water, resulting in the antioxidants in potatoes increasing by 1.2 times.

Lead researcher Kazunori Hinoraka said, "We found that treating potatoes ultrasound or electricity for 5 to 30 minutes increased the amounts of antioxidants, including phenols and clorogenic acid by up to 50%.