Batata (Ipomoea batatas, L.) tubérculo nutritivo y saludable. Revisión.
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| Title: | Batata (Ipomoea batatas, L.) tubérculo nutritivo y saludable. Revisión. |
|---|---|
| Alternate Title: | Sweet potato (Ipomoea batatas L.), nutritious and healthy tuber. A review. |
| Authors: | Guerra, Marisa1 mguerra@usb.ve, Torres, Alexia1 |
| Source: | Archivos Latinoamericanos de Nutrición. ene-mar2025, Vol. 75 Issue 1, p65-77. 13p. |
| Subjects: | TUBERS, SWEET potatoes, BIOACTIVE compounds, DRUG development, SWEETNESS (Taste), IPOMOEA |
| Abstract (English): | Introduction. The sweet potato (Ipomoea batatas L.) is one of the most cultivated tubers in the world. Its cultivation and current consumption are focused on its nutritional composition and as a supplier of bioactive compounds for the prevention of diseases related to feeding. Objective. To review the nutritional and functional properties of sweet potatoes, the way they are processed and the development of new healthy products to increase their consumption. Materials and methods. Several databases were used (ResearchGate, Academia Edu, SciELO, Latindex, Science Direct, Scopus, Pub Med) and the most representative research was selected to meet the objectives. Results. Sweet potato tubers are rich in starches, sugars, fiber, proteins, vitamins, minerals and bioactive micro components. "In vivo" and "in vitro" studies have shown the beneficial effect of sweet potato antioxidants, mainly β-carotene and anthocyanins, to prevent or treat some diseases. Steam cooking is the most efficient in retaining nutrients and obtaining flour is the most stable form for conservation, use and marketing. Starches, sugars, dyes, purees, drinks, pastes and snacks are obtained from processing, almost all of which are healthy. Conclusions. Orange and purple sweet potato Ipomoea tubers have a higher content of bioactives compounds. There are positive results on some diseases and their anticancer activity, evaluated by "in vivo" and "in vitro" test. In humans, there is still a lack of safety and efficacy studies to support their future use and allow for the development of drugs and research that evaluate the benefit of bioactive compounds in healthy foods. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Introducción. La batata (Ipomoea batatas L.) es uno de los tubérculos más cultivado en el mundo. Su cultivo y consumo actual está enfocado en su composición nutricional y como proveedor de compuestos bioactivos para la prevención de enfermedades relacionadas a la alimentación. Objetivo. Revisar las propiedades nutricionales y funcionales de la batata, la forma de procesarla y el desarrollo de nuevos productos saludables para aumentar su consumo. Materiales y métodos. Se utilizaron varias bases de datos (ResearchGate, Academia Edu, SciELO, Latindex, Science Direct, Scopus, Pub Med) y se seleccionaron las investigaciones más representativas para cumplir los objetivos. Resultados. Los tubérculos de la batata son ricos en almidones, azucares, fibra, proteínas, vitaminas, minerales y microcomponentes bioactivos. Estudios "in vivo e in vitro" han demostrado el efecto benéfico de los antioxidantes de la batata, principalmente β-caroteno y antocianinas, para prevenir o tratar algunas enfermedades. La cocción al vapor es la más eficiente en la retención de nutrientes y la obtención de harinas la forma más estable para la conservación, usos y comercialización. Del procesamiento se obtienen almidones, azúcares, colorantes, purés, bebidas, pastas y snack, casi todos saludables. Conclusiones. Tubérculos de Ipomoea batata anaranjados y morados tienen mayor contenido de compuestos bioactivos. Existen resultados positivos sobre algunas enfermedades y en su actividad anticancerígena, evaluada mediante ensayos "in vitro" e "in vivo". En humanos, aún faltan estudios de seguridad y eficacia que respalden su uso futuro y permitan el desarrollo de fármacos e investigaciones que evalúen el beneficio de los compuestos bioactivos en alimentos saludables. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 185889874 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Batata (Ipomoea batatas, L.) tubérculo nutritivo y saludable. Revisión. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Sweet potato (Ipomoea batatas L.), nutritious and healthy tuber. A review. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Guerra%2C+Marisa%22">Guerra, Marisa</searchLink><relatesTo>1</relatesTo><i> mguerra@usb.ve</i><br /><searchLink fieldCode="AR" term="%22Torres%2C+Alexia%22">Torres, Alexia</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. ene-mar2025, Vol. 75 Issue 1, p65-77. 13p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22TUBERS%22">TUBERS</searchLink><br /><searchLink fieldCode="DE" term="%22SWEET+potatoes%22">SWEET potatoes</searchLink><br /><searchLink fieldCode="DE" term="%22BIOACTIVE+compounds%22">BIOACTIVE compounds</searchLink><br /><searchLink fieldCode="DE" term="%22DRUG+development%22">DRUG development</searchLink><br /><searchLink fieldCode="DE" term="%22SWEETNESS+%28Taste%29%22">SWEETNESS (Taste)</searchLink><br /><searchLink fieldCode="DE" term="%22IPOMOEA%22">IPOMOEA</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: Introduction. The sweet potato (Ipomoea batatas L.) is one of the most cultivated tubers in the world. Its cultivation and current consumption are focused on its nutritional composition and as a supplier of bioactive compounds for the prevention of diseases related to feeding. Objective. To review the nutritional and functional properties of sweet potatoes, the way they are processed and the development of new healthy products to increase their consumption. Materials and methods. Several databases were used (ResearchGate, Academia Edu, SciELO, Latindex, Science Direct, Scopus, Pub Med) and the most representative research was selected to meet the objectives. Results. Sweet potato tubers are rich in starches, sugars, fiber, proteins, vitamins, minerals and bioactive micro components. "In vivo" and "in vitro" studies have shown the beneficial effect of sweet potato antioxidants, mainly β-carotene and anthocyanins, to prevent or treat some diseases. Steam cooking is the most efficient in retaining nutrients and obtaining flour is the most stable form for conservation, use and marketing. Starches, sugars, dyes, purees, drinks, pastes and snacks are obtained from processing, almost all of which are healthy. Conclusions. Orange and purple sweet potato Ipomoea tubers have a higher content of bioactives compounds. There are positive results on some diseases and their anticancer activity, evaluated by "in vivo" and "in vitro" test. In humans, there is still a lack of safety and efficacy studies to support their future use and allow for the development of drugs and research that evaluate the benefit of bioactive compounds in healthy foods. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Introducción. La batata (Ipomoea batatas L.) es uno de los tubérculos más cultivado en el mundo. Su cultivo y consumo actual está enfocado en su composición nutricional y como proveedor de compuestos bioactivos para la prevención de enfermedades relacionadas a la alimentación. Objetivo. Revisar las propiedades nutricionales y funcionales de la batata, la forma de procesarla y el desarrollo de nuevos productos saludables para aumentar su consumo. Materiales y métodos. Se utilizaron varias bases de datos (ResearchGate, Academia Edu, SciELO, Latindex, Science Direct, Scopus, Pub Med) y se seleccionaron las investigaciones más representativas para cumplir los objetivos. Resultados. Los tubérculos de la batata son ricos en almidones, azucares, fibra, proteínas, vitaminas, minerales y microcomponentes bioactivos. Estudios "in vivo e in vitro" han demostrado el efecto benéfico de los antioxidantes de la batata, principalmente β-caroteno y antocianinas, para prevenir o tratar algunas enfermedades. La cocción al vapor es la más eficiente en la retención de nutrientes y la obtención de harinas la forma más estable para la conservación, usos y comercialización. Del procesamiento se obtienen almidones, azúcares, colorantes, purés, bebidas, pastas y snack, casi todos saludables. Conclusiones. Tubérculos de Ipomoea batata anaranjados y morados tienen mayor contenido de compuestos bioactivos. Existen resultados positivos sobre algunas enfermedades y en su actividad anticancerígena, evaluada mediante ensayos "in vitro" e "in vivo". En humanos, aún faltan estudios de seguridad y eficacia que respalden su uso futuro y permitan el desarrollo de fármacos e investigaciones que evalúen el beneficio de los compuestos bioactivos en alimentos saludables. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.37527/2025.75.1.007 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 13 StartPage: 65 Subjects: – SubjectFull: TUBERS Type: general – SubjectFull: SWEET potatoes Type: general – SubjectFull: BIOACTIVE compounds Type: general – SubjectFull: DRUG development Type: general – SubjectFull: SWEETNESS (Taste) Type: general – SubjectFull: IPOMOEA Type: general Titles: – TitleFull: Batata (Ipomoea batatas, L.) tubérculo nutritivo y saludable. Revisión. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Guerra, Marisa – PersonEntity: Name: NameFull: Torres, Alexia IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: ene-mar2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 75 – Type: issue Value: 1 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
| ResultId | 1 |
