Potential Anticancer Activity of Bioactive Compounds from Ipomoea batatas

Abstract

ANTICANCER EVALUATION OF SWEET POTATOSweet potato (Ipomoea batatas) is one of the world's most important food crops. Its leaves, stems, and tubers are consumed by an increasing number of people, especially in Asian countries, 18 because it plays an important role as a source of energy and phytochemicals in human nutrition. 19 Ipomoea batatas are characterized by the diversity of colors of the skin and roots that vary from white to yellow, orange and dark purple. The peels contain different

Caracterização morfológica, divergência genética e seleção de genitores de batata doce para cruzamentos

“…Leaf length ranged from 7.4 to 29.4 cm for clone CL 18 and Rainha da Praia, respectively, in which 69.7% of the genotypes had leaves classified as medium (8 to 15 cm; Huamán, 1991). In addition to being an important characteristic, which is linked to leaf area, photosynthetic capacity and yield, when used in human food it can contribute to health, based on its nutritional composition and the presence of bioactive compounds, which act as anti-inflammatory agents, which promote resistance to cancer, prevent vascular and neurodegenerative diseases, such as Alzheimer's and Parkinson's (Silva-Correa et al, 2022). In ruminant feed, it contributes quality roughage, and can be included in the diet, without reducing animal productivity rates (Gupta et al, 2018).…”

“…The colorations of the epidermis and the pulp of the roots presented five types of classes each, considering the color classification established by Munsell (1975), with a predominance of pinkish (48.5%), cream (24.2%) and red (15.2%). The cream (45.5%) and white (36.4%) colors of the fresh pulp predominated, with the purple color standing out in the Beetroot 1 variety, indicating a strong concentration of anthocyanins, with their antioxidant properties (Silva-Correa et al, 2022). Root color, in general, is an important characteristic linked to consumer preference (Evangelista et al, 2022), being associated with polyphenol contents, i.e., roots with lighter colors have low levels (Wen-Ging et al, 2023).…”