Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.
Level 5 - mechanism / opinion, no new human data
Narrative review without systematic search or meta-analytic methodology
PubMed 36139723 · doi:10.3390/antiox11091648
What was done
Narrative review summarizing published research on sweet potato (Ipomoea batatas L.) phytochemical composition, potential health benefits (including antioxidant, anti-inflammatory, cardiovascular, neurological, metabolic, and gut-barrier effects), and the impact of commercial processing and domestic cooking methods on its bioactive constituents.
What was found
The abstract provides no quantitative data or effect sizes. It qualitatively reports that sweet potatoes contain dietary carotenoids, polysaccharides, and anthocyanins (specifically in purple varieties) associated with multiple biological and protective activities, and notes that processing and cooking alter compound retention.
Why it matters
This review synthesizes the functional and nutritional profile of sweet potatoes beyond basic macronutrients, highlighting the importance of processing and preparation methods for preserving bioactive constituents.
Limits
The abstract provides no sample size, search methodology, inclusion criteria, or quantitative results. It does not differentiate between evidence from preclinical models versus human trials.
Cited by
- supports Purple sweet potatoes contain anthocyanins, which are polyphenols.