Anthocyanin-enriched purple potato flour modulates gut microbiota and short-chain fatty acids to prevent hypertension: insights from preclinical models and mendelian randomization analysis

). The metabolomics and gut microbiota correlation analysis indicated important interactions between metabolites and gut microbiota. Potato anthocyanins demonstrated strong binding affinity to endothelin-1/angiotensin II, suggesting direct bioactive potential. MR analysis revealed no causal link between potato intake and hypertension, highlighting the safety of nutrition intervention with potato for hypertension. The findings from this study underscore purple potato as a promising dietary strategy to modulate gut microbiota, enhance SCFA production, and prevent hypertension, emphasizing the role of whole-food interventions in cardiovascular health. Clinical translation, supported by estimated human-equivalent doses (75-150 g dry potato rice noodles per day), warrants further investigation.