Sweet potato (Ipomoea Batatas (L.) Lam.): A study on physiological and biochemical properties

Fuente: https://www.bio-conferences.org/articles/bioconf/pdf/2024/49/bioconf_bft2024_01026.pdf

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Anthocyanins and carotenoids, particularly in brightly colored varieties, are known for their anti-inflammatory and anticancer properties [8].
El estudio destaca las variaciones entre las variedades de boniato en términos de sus características nutricionales y de promoción de la salud. La variedad roja emergió como la más beneficiosa, presentando un contenido nutricional superior, actividad antioxidante y actividades enzimáticas que mejoran la salud del suelo.
Antioxidant activity, measured using the DPPH assay, was highest in the red variety (85% scavenging activity).
The antioxidant properties of sweet potatoes are primarily due to the presence of phenolic compounds, flavonoids, and carotenoids. These compounds help reduce oxidative stress and prevent chronic diseases [5, 6]. Additionally, anthocyanins and carotenoids, responsible for the vibrant colors of sweet potatoes, have been linked to cardiovascular health, cancer prevention, and immune system support [7].
El estudio destaca las variaciones entre las variedades de boniato en términos de sus características nutricionales y que promueven la salud. La variedad roja emergió como la más beneficiosa, mostrando un contenido nutricional superior, actividad antioxidante y actividades enzimáticas que mejoran la salud del suelo.
The red sweet potato also had the highest levels of vitamin C and vitamin A, indicating its potential benefits in boosting immunity and maintaining eye health.
The red sweet potato variety exhibited the highest carbohydrate content, making it a rich energy source. The higher levels of sucrose, glucose, and fructose contribute to its sweet taste and caloric value. These carbohydrates are essential for providing energy and supporting metabolic processes [15]. This study shows the vitamin C and vitamin A contents in different sweet potato varieties. The red variety has the highest vitamin C content at 30.7±1.7 mg/100g and vitamin A content at 8.1±0.4 mg/100g. These vitamins are essential for immune function and vision health.