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090			_aB-21826
245	1	0	_aChemical constituents and health effects of sweet potato
490	0		_aFood Research International, Volume 89, Part 1, Pages 90-116, 2016
500			_aArtículo
520	3		_aSweet potatoes are becoming a research focus in recent years due to their unique nutritional and functional properties. Bioactive carbohydrates, proteins, lipids, carotenoids, anthocyanins, conjugated phenolic acids, and minerals represent versatile nutrients in different parts (tubers, leaves, stems, and stalks) of sweet potato. The unique composition of sweet potato contributes to their various health benefits, such as antioxidative, hepatoprotective, antiinflammatory, antitumor, antidiabetic, antimicrobial, antiobesity, antiaging effects. Factors affecting the nutritional composition and bio-functions of sweet potato include the varieties, plant parts, extraction time and solvents, postharvest storage, and processing. The assays for bio-function evaluation also contribute to the variations among different studies. This review summarizes the current knowledge of the chemical composition of sweet potato, and their bio-functions studied in vitro and in vivo. Leaves, stems, and stalks of sweet potato remain much underutilized on commercial levels. Sweet potato can be further developed as a sustainable crop for diverse nutritionally enhanced and value-added food products to promote human health.
650	1	4	_aSWEET POTATO
650	1	4	_aCHEMICAL COMPOSITION
650	1	4	_aFUNCTIONAL FOOD
650	1	4	_aHEALTH EFFECT
650	1	4	_aPOLYPHENOL
700	1	2	_aWang, S.;Nie, S.;Zhu, F.
856	4	0	_uhttps://drive.google.com/file/d/1cpL4aojNvJH-9MONJ5aLxT5FKIj696jm/view?usp=drive_link _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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