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Research paper on sweet potato

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Ipomoea batatas L. Lam, also known as sweet potato, is an extremely versatile and delicious vegetable that possesses high nutritional value. It is also a valuable medicinal plant having anti-cancer, antidiabetic, and anti-inflammatory activities. Sweet potato is now considered a valuable source of unique natural products, including some that can be used in the development of medicines against various diseases and in making industrial products. The overall objective of this review is to give a bird's-eye view of the nutritional value, health benefits, phytochemical composition, and medicinal properties of sweet potato. Specifically, this review outlines the biological activities of some of the sweet potato compounds that have been isolated, the pharmacological action of the sweet potato extract, clinical studies, and plausible medicinal applications of sweet potato along with a safety evaluation , and demonstrates the potential of sweet potato as a medicinal food.
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Sweet potato (Ipomoea batatas [L.] Lam)--a valuable medicinal food: a review

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Potential impacts of bioprocessing of sweet potato: Review

Purple sweet potato anthocyanins are kinds of natural anthocyanin red pigments extracted from the root or stem of purple sweet potato. They are stable and have the functions of anti-oxidation, anti-mutation, anti-tumor, liver protection, hypoglycemia, and anti-inflammation, which confer them a good application prospect. Nevertheless, there is not a comprehensive review of purple sweet potato anthocyanins so far. The extraction, structural characterization, stability, functional activity, application in the food, cosmetics, medicine, and other industries of anthocyanins from purple sweet potato, together with their biotransformation in vitro or by gut microorganism are reviewed in this paper, which provides a reference for further development and utilization of anthocyanins. Keywords: biotransformation; functional activity; purple sweet potato anthocyanin; separation and extraction; stability; structural characterization. Abstract Purple sweet potato anthocyanins are kinds of natural anthocyanin red pigments extracted from the root or stem of purple sweet potato. Publication types Review.
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Potential impacts of bioprocessing of sweet potato: Review

Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. Desse Published Chemistry Global Journal of Science Frontier Research In this study the nutritional and anti-nutritional status of yellow, white and orange fleshed sweet potato varieties Ipomoea batatas L.
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Sweet Potato: Chemistry, Processing, and Nutrition presents foundational information, including identification, analysis, and use of chemical components from sweet potato in a variety of food and nonfood uses. Sweet potatoes can be easily propagated, are rich source of carbohydrates and functional components, and are highly productive, which makes them most suitable for production of staple and functional foods. With the increasing population and the challenges of providing healthy food to the world, there is an increasing consumer demand for new and better sweet potato products, particularly for those in developing countries. Providing a brief description of the specific sweet potato components, their role during processing and strategies for quality optimization, this book also explores novel methods of sweet potato starch, protein, and pectin modification providing students, researchers, and technologists working in the area of food science and others with the most recent information and state-of-the-art technology for developing new and beneficial uses of sweet potato.
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