Phytochemical Content of Purple Sweet Potato Leaves and their Health Benefits on Exercise-Induced Oxidative Stress

2011 ◽  
Vol 43 (Suppl 1) ◽  
pp. 430
Author(s):  
Wen-Hsin Chang
Keyword(s):  
Oxidative Stress ◽  
Sweet Potato ◽  
Health Benefits ◽  
Phytochemical Content ◽  
Purple Sweet Potato ◽  
Exercise Induced ◽  
Sweet Potato Leaves

Effect of purple sweet potato leaves consumption on exercise-induced oxidative stress and IL-6 and HSP72 levels

2010 ◽  
Vol 109 (6) ◽  
pp. 1710-1715 ◽  
Author(s):  
Wen-Hsin Chang ◽  
Shene-Pin Hu ◽  
Ying-Fen Huang ◽  
Tzu-Shao Yeh ◽  
Jen-Fang Liu
Keyword(s):  
Oxidative Stress ◽  
Oxidative Damage ◽  
Sweet Potato ◽  
Dietary Intervention ◽  
Treadmill Running ◽  
Control Group ◽  
Intervention Period ◽  
Purple Sweet Potato ◽  
Exercise Induced ◽  
Sweet Potato Leaves

The aim of this study was to evaluate the effects of purple sweet potato leaves (PSPL) consumption on oxidative stress markers in a healthy, nontrained, young male population after completing a running exercise protocol. A crossover design was applied, with 15 subjects participating in a two-step dietary intervention period. Each subject was given a high- (PSPL group) or low-polyphenol (control group) diet for 7 days with a 14-day washout period. After each dietary intervention period, all subjects performed 1 h of treadmill running at a speed corresponding to 70% of each subject's individual maximal oxygen uptake (V̇o2max). Blood samples were taken before exercise and at 0, 1, and 3 h after exercise. Compared with the control group, PSPL consumption significantly increased plasma total polyphenols concentration and total antioxidant power (i.e., the ferric-reducing ability of plasma) in the PSPL group. The markers of oxidative damage, plasma TBARS and protein carbonyl, significantly decreased. Plasma IL-6 concentration also decreased. However, no significant difference was found in HSP72 levels between the two groups. These findings indicate that consuming a high-polyphenol diet for 7 days can modulate antioxidative status and decrease exercise-induced oxidative damage and pro-inflammatory cytokine secretion.

scholarly journals The Effect of an Ethanol Extract of Purple sweet potato (Ipomoea batatas L.) on Exercise-Induced Oxidative Stress in Mice (Mus musculus)

2019 ◽  
Vol 18 (9) ◽  
pp. 824-833
Author(s):  
A.F. Khairani ◽  
T. Nurhayati ◽  
P.H.A. Rahman ◽  
Nurhasanah . ◽  
R. Khaerunnis ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Sweet Potato ◽  
Mus Musculus ◽  
Ipomoea Batatas ◽  
Ethanol Extract ◽  
Purple Sweet Potato ◽  
Exercise Induced

scholarly journals The Effects of Anthocyanins in Purple Sweet Potato Extract to the Level MDA and NO Sputum Asymptomatic Smokers

2018 ◽  
Vol 38 (2) ◽  
pp. 64-74
Author(s):  
Ni Luh Putu Eka Arisanti ◽  
Helmia Hasan
Keyword(s):  
Oxidative Stress ◽  
Treatment Group ◽  
Sweet Potato ◽  
Airway Remodeling ◽  
Controlled Trial ◽  
Gene Mutations ◽  
Post Treatment ◽  
Control Group ◽  
Endogenous Nitric Oxide ◽  
Purple Sweet Potato

Backgrounds: Cigarette consist of 4000 chemical substances which can induce oxidative stress. In lungs, oxidative stress can cause lipid peroxidation, which produce MDA that leads to DNA damage, gene mutations, and loss of repair. Cigarette can also reduce the activity of endogenous Nitric Oxide (NO). Decrease of physiologic NO can cause dysfunction of the endothelium, pulmonary vasoconstriction, bronchospasm, mucous hypersecretion, reduction of mucociliary clearance, and airway remodeling. This damage can be prevented by antioxidant. The content of antosianin in purple cassava (purple sweet potato) is a potent antioxidant that can prevent oxidative stress. The aim of this study is to find out the effects of antosianin administration on MDA and NO sputum level in asymptomatic smoker. Methods: This study is an experimental study with randomized controlled trial pre–post test controlled group design, that performed on outpatient clinic of dr. Soetomo hospital. Results: The result of this study shows that MDA level in treatment group were significantly decrease P=0.0001 between pre (336,90 ng/ml) and post treatment (165,30 ng/ml) compare with control group that shows the opposite effect. In the control group, there was an increase of MDA level both before (416,00 ng/ml) and after placebo was given (476,00 ng/ml). The NO level in treatment group increase but it is not statistically significant between pre (40,80 ng/ml) and post treatment (78,30 ng/ml). The increase of NO level also occured in control group but it is not statistically significant between before (66,67 ng/ml) and after placebo was given (72,00 ng/ml), with the increment was higher in treatment group (6,66 ng/ml) compare with control group (0.53 ng/ml). Conclusions: The MDA sputum level were significantly decrease after the administration of antosianin extract from purple sweet potato in asymptomatic smoker. There were no significant increment of sputum NO level after the given of antosianin extract from purple sweet potato in asymptomatic smoker. (J Respir Indo 2018; 38(2): 64-74)

177 ANTHOCYANIN ISOLATED FROM PURPLE SWEET POTATO IMPROVES DEVELOPMENT AND REDUCES OXIDATIVE STRESS OF BOVINE PRE-IMPLANTATION EMBRYOS EXPOSED TO HEAT SHOCK

2006 ◽  
Vol 18 (2) ◽  
pp. 196
Author(s):  
M. Sakatani ◽  
I. Suda ◽  
T. Oki ◽  
S.-I. Kobayashi ◽  
S. Kobayashi ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Heat Shock ◽  
Sweet Potato ◽  
Cell Number ◽  
Total Cell ◽  
Total Cell Number ◽  
Cell Stage ◽  
Intracellular Ros ◽  
Purple Sweet Potato

Development of cleavage-stage pre-implantation embryos is disrupted by exposure to heat shock. Heat shock also increases intracellular reactive oxygen species (ROS) in pre-implantation embryos. Therefore, reduction of intracellular ROS levels might improve the development of heat-shocked embryos. Recently the antioxidative activities of polyphenols have been widely reported to reduce the oxidative stress. In this study, we investigated the effect of purple sweet potato anthocyanin, a kind of polyphenol that is a strong ROS scavenger, on development and intracellular redox status of bovine pre-implantation embryos exposed to heat shock. Experiment 1: In vitro-produced 8-16-cell-stage embryos on Day 2 after fertilization were exposed to 41.5�C for 6 h in CR1aa containing 0, 0.1, 1, and 10 �g/mL anthocyanin at 5% CO2, 5% O2, and 90% N2. After heat shock, embryos were cultured at 38.5�C at 5% CO2, 5% O2 until Day 8. On Day 8, the proportion of embryos developing to the blastocyst stage was evaluated. Blastocyst total cell number and the ratio between inner cell mass and tropheoderm were evaluated by differential staining. The experiment was replicated five times with more than 70 embryos used in each treatment. Experiment 2: Heat shock treatment of in vitro-produced 8-16-cell-stage embryos was carried out as described in experiment 1. After heat shock, intracellular ROS and glutathione (GSH) levels were measured in individual 8-16 cell stage embryos with fluorescent probes (22,72-dichlorodihydrofluorescein diacetate for ROS and CellTracker" Blue (Invitrogen Japan K. K., Tokyo, Japan) for GSH). The fluorescence emissions of each treatment were normalized to those of 8-16 cell stage embryos cultured at 38.5�C without anthocyanin to obtain the relative fluorescence emission. This experiment was replicated four times. Embryos treated with heat stress without anthocyanin (0 �g/mL) showed low development (14.6 � 3.6%) and blastocyst total cell number (88.2 � 9.4). However, embryos treated with 0.1 �g/mL anthocyanin improved development (31.7 � 4.5%, P < 0.05) and increased the total cell number (96.5 � 11.3). The higher concentrations of anthocyanin (1 and 10 �g/mL) did not affect development and cell number. The intracellular ROS levels in heat-shocked embryos were significantly reduced by all concentrations of anthocyanin (P < 0.05). In addition, anthocyanin increased GSH levels at all doses tested (P < 0.05). These results indicate that an appropriate concentration of anthocyanin improves development by regulating intracellular redox balance in bovine embryos exposed to heat shock.

scholarly journals Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies

2021 ◽  
Vol 4 (2) ◽  
pp. 192-207
Author(s):  
Olga Olivia Maretta ◽  
Sukardi Sukardi ◽  
Sri Winarsih
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Block Design ◽  
Food Product ◽  
Natural Antioxidants ◽  
Ash Content ◽  
Potato Leaf ◽  
Color Preferences ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves   Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-­carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning

scholarly journals Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant

2021 ◽  
Vol 3 (1) ◽  
pp. 10-15
Author(s):  
Greta Jatiyati ◽  
Benedieta Prytania Jessica ◽  
Renny Indrawati
Keyword(s):  
Marketing Strategy ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sugar Content ◽  
Health Benefits ◽  
Health Benefit ◽  
Yeast Fermentation ◽  
Potential Health ◽  
Glutinous Rice ◽  
Purple Sweet Potato

Solid brem is an indigenous fermented food of Indonesia, which often has typical form of long thick bar, white to yellow in color, sweet-sour taste with cooling sensation, and it is easy to crumble by the presence of water. These unique characteristics are generated through alcoholic fermentation of glutinous rice, followed by filtration, concentration, whipping and dehydration. Although it is continuously produced and sold as regional specialties of Madiun, East Java, most people refuse to consume this solid brem due to its high sugar content and lack of information that describes its potential health benefits. The present study is attempting the possibility of combining glutinous rice with another local material having well-known health benefit. Here, we utilize the potency of local purple sweet potato (Ipomoea batatas var. Gunung Kawi), being rich in carbohydrate and anthocyanines, to partly substitute the glutinous rice while adding the health benefits of the final product. The present anthocyanins in sweet potato has been well-studied, exhibiting antioxidant, anti-inflammation, and hepatoprotective activities. The raw materials were subjected to yeast fermentation for 7 days, and subsequently extracted using manual mechanical press. A series of materials ratio (extract of fermented glutinous rice: purple sweet potato = 30:1, 15:1, 15:2) was determined prior to dehydration of brem, and then the color, sugar content, pH, antioxidant activity, and sensory properties of the resulted product were analyzed. Moreover, the competitive analysis and marketing strategy will also be discussed in order to make sure the sustainability of this new innovation.

scholarly journals Extracts of purple sweet potato protect pancreatic β‐cells from oxidative stress

2012 ◽  
Vol 26 (S1) ◽  
Author(s):  
Chia-Yu Lin ◽  
Yi-Ying Li ◽  
Tzu-Yuan Chiang ◽  
Toong-Long Jeng
Keyword(s):  
Oxidative Stress ◽  
Sweet Potato ◽  
Β Cells ◽  
Pancreatic Β Cells ◽  
Purple Sweet Potato
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