Anti-hyperglycemia effects of purple-flesh sweet potato (yam)

Health Science and Practical Remedies
科学诊断,有效疗法,中医精华,养生防病


Sweet potato (purple yam) could be the healthiest food in the world.

Properties of some compounds in storage roots (tubers) of sweet potato (Ipomoea batatas):
  • Inhibits amylase, α-glucosidase, sucrase, trypsin and maltase
  • Antioxidant, anti-hepatotoxic, anti-inflammatory
  • Anti-hyperglycemia, antidiabetic, glucose-lowering, weight loss
  • Active against HIV-1 integrase and antiviral
Preparation method:
  1. Herbal tea: Slice purple-fleshed sweet potato into many thin pieces; soak them with warm boiled water for 20 minutes, drain and drink the water infusion. This is the way for having all natural enzymes and health ingredients in purple-flesh sweet potato.
  2. Healthy meal: Steam 2 purple-flesh sweet potato for 25 minutes as breakfast every day
Possible active components in sweet potato:
There are many possible glucose-lowering compounds in sweet potato, such as Aesculetin, Dendrolasin; Lipodel, 4,5-Di-O-trans-caffeoyldaucic acid, 7-Hydroxy-β-costol, Isochlorogenic acid a, 6-O-Caffeoylsophorose, Cryptochlorogenic acid, 6-Oxodendrolasin, Luteochrome, Ipomeamarone, 2E-Butenoyl-3-Dodecen-1-ol, Ipomeabisfuran, Ipomeamaronol, Ipomeamaronolide, Hexadecyl ferulate, 1,6-Dioxoisodendrolasin, 1,6-Dioxoisodendrolasin, 2-O-(2-Aminoacetyl)sucrose, 2-O-L-Tyrosylsucrose, 2-O-L-Tryptophylsucrose, Ipomoeaxanthin A, Ipomoeaxanthin B, Ipomoeaxanthin C1, Ipomoeaxanthin C2, 1,3-Bis(3,4-dihydroxycinnamoyl)quinic acid, Sporamin, Simonin I, Octadecyl (E)-p-coumarate, Octadecyl (Z)-p-coumarate, Cyanidin 3-sophoroside 5-glucoside, Cyanidin-3-O-[4-Hydroxy-E-cinnamoyl-(6)-β-D-glucopyranosyl-(12)-β-D-glucopyranoside]-5-O-β-D-glucopyranoside, YGM 3, YGM 4, YGM 5, 9-Hydroxyfarnesoic acid, 4D-Dodecanoyl, 2C-decanoyl- Tris(deacyl)simonin I, Batatinoside VI, Batatinoside II, Batatinoside III, Batatoside G, Batatoside F, Batatoside E, Batatoside D.

References:
Biosci Biotechnol Biochem. 2004, 68(11):2239-46
J Agric Food Chem. 2009, 23;57(18):8331-8
J Agric Food Chem. 2003,23;51(9):2539-43
J Agric Food Chem. 2002, 4;50(25):7244-8


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