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Page 1
In Vitro Gastrointestinal Digestion of Various Sweet Potato Leaves: Polyphenol Profiles, Bioaccessibility and Bioavailability Elucidation.
Wen J, Sui Y, Shi J, Cai S, Xiong T, Cai F, Zhou L, Li S, Mei X. Wen J, et al. Antioxidants (Basel). 2024 Apr 26;13(5):520. doi: 10.3390/antiox13050520. Antioxidants (Basel). 2024. PMID: 38790625 Free PMC article.
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. ...In summary, desirable phenolic acid release characteristics and bioactivity of EC10 were observed i …
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during …
Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods.
Sun H, Mu T, Xi L, Zhang M, Chen J. Sun H, et al. Food Chem. 2014 Aug 1;156:380-9. doi: 10.1016/j.foodchem.2014.01.079. Epub 2014 Feb 5. Food Chem. 2014. PMID: 24629984
In this study, the nutritional compositions of leaves from 40 sweet potato (Ipomoea batatas L.) cultivars were assessed. The correlations between antioxidant activity and crude protein, crude fat, crude fiber, carbohydrate, and polyphenol …
In this study, the nutritional compositions of leaves from 40 sweet potato (Ipomoea batatas L.) cultivars …
Chemical constituents and health effects of sweet potato.
Wang S, Nie S, Zhu F. Wang S, et al. Food Res Int. 2016 Nov;89(Pt 1):90-116. doi: 10.1016/j.foodres.2016.08.032. Epub 2016 Aug 27. Food Res Int. 2016. PMID: 28460992 Review.
Factors affecting the nutritional composition and bio-functions of sweet potato include the varieties, plant parts, extraction time and solvents, postharvest storage, and processing. ...This review summarizes the current knowledge of the chemical composition …
Factors affecting the nutritional composition and bio-functions of sweet potato include the varieties, plant parts, ext …
Purification, Composition, and Anti-Inflammatory Activity of Polyphenols from Sweet Potato Stems and Leaves.
Zhang H, Zhang L, Gao F, Yang S, Deng Q, Shi K, Li S. Zhang H, et al. Foods. 2025 Aug 21;14(16):2903. doi: 10.3390/foods14162903. Foods. 2025. PMID: 40870818 Free PMC article.
Sweet potato stems and leaves (SPSL) are rich in bioactive polyphenols, yet their utilization remains underexplored. This study established an efficient method for SPSL polyphenol enrichment using macroporous resins, with UHPLC-QE-MS/MS characte …
Sweet potato stems and leaves (SPSL) are rich in bioactive polyphenols, yet their utilization remains underexplo …
Binding interaction between rice bran albumin and sweet potato leaves polyphenol: Multi-spectroscopic and simulated molecular docking analysis.
Wen J, Sui Y, Shi J, Xiong T, Cai F, Gao X, Mei X. Wen J, et al. Int J Biol Macromol. 2025 Jun;314:144319. doi: 10.1016/j.ijbiomac.2025.144319. Epub 2025 May 16. Int J Biol Macromol. 2025. PMID: 40383334
In this study, the changes in functional properties and binding mechanisms at the molecular level of a non-covalent complex formed between sweet potato leaf polyphenols (SPLPs) and rice bran albumin (RBA) were investigated. Multi-spectral analysis indicated t …
In this study, the changes in functional properties and binding mechanisms at the molecular level of a non-covalent complex formed between …
Sweet potato (Ipomoea batatas L.) leaves suppressed oxidation of low density lipoprotein (LDL) in vitro and in human subjects.
Nagai M, Tani M, Kishimoto Y, Iizuka M, Saita E, Toyozaki M, Kamiya T, Ikeguchi M, Kondo K. Nagai M, et al. J Clin Biochem Nutr. 2011 May;48(3):203-8. doi: 10.3164/jcbn.10-84. Epub 2011 Apr 13. J Clin Biochem Nutr. 2011. PMID: 21562639 Free PMC article.
Sweet potato (Ipomoea batatas L.) leaves are consumed as vegetables around the world, especially in Southeast Asia. ...We found that sweet potato leaves contained abundant polyphenol compounds and the radical scavengi …
Sweet potato (Ipomoea batatas L.) leaves are consumed as vegetables around the world, especially in South …
Physiological, Photosynthetic, and Transcriptomics Insights into the Influence of Shading on Leafy Sweet Potato.
Jing X, Chen P, Jin X, Lei J, Wang L, Chai S, Yang X. Jing X, et al. Genes (Basel). 2023 Nov 22;14(12):2112. doi: 10.3390/genes14122112. Genes (Basel). 2023. PMID: 38136933 Free PMC article.
Leafy sweet potato is a new type of sweet potato, whose leaves and stems are used as green vegetables. ...This research aimed to evaluate the influence of four different shading levels (no shading, 30%, 50%, and 70% shading degree) on the growth …
Leafy sweet potato is a new type of sweet potato, whose leaves and stems are used as green vegetables. .. …
Polyphenol-rich sweet potato greens extract inhibits proliferation and induces apoptosis in prostate cancer cells in vitro and in vivo.
Karna P, Gundala SR, Gupta MV, Shamsi SA, Pace RD, Yates C, Narayan S, Aneja R. Karna P, et al. Carcinogenesis. 2011 Dec;32(12):1872-80. doi: 10.1093/carcin/bgr215. Epub 2011 Sep 26. Carcinogenesis. 2011. PMID: 21948980 Free PMC article.
Sweet potato (Ipomoea batatas) leaves or greens, extensively consumed as a vegetable in Africa and Asia, are an excellent source of dietary polyphenols such as anthocyanins and phenolic acids. Here, we show that sweet potato …
Sweet potato (Ipomoea batatas) leaves or greens, extensively consumed as a vegetable in Africa and Asia, …
Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves.
Sun H, Mu T, Xi L, Song Z. Sun H, et al. J Agric Food Chem. 2014 Sep 10;62(36):8982-9. doi: 10.1021/jf502328d. Epub 2014 Aug 28. J Agric Food Chem. 2014. PMID: 25152015
In this study, effects of boiling, steaming, microwaving, baking, and frying on proximate composition, total and individual polyphenol contents, and antioxidant activity of sweet potato leaves were investigated. An increase of 9.44% in total polyphe …
In this study, effects of boiling, steaming, microwaving, baking, and frying on proximate composition, total and individual polyphenol …
Effects of different crushing methods on the properties and flavor of selenium-enriched sweet potato leaves.
Gao Q, Chen JN, Tian YL, Hao MM, Sha XL, Li A, Peng X, Yu T, Gu XJ, Xue YL. Gao Q, et al. Food Chem X. 2025 Feb 5;26:102266. doi: 10.1016/j.fochx.2025.102266. eCollection 2025 Feb. Food Chem X. 2025. PMID: 40027115 Free PMC article.
In this study, the physical, chemical, structural, and antioxidant characteristics of selenium (Se)-enriched sweet potato leaves (SSPL) powder produced through shear breaking and superfine grinding were examined. ...Correlation analysis showed that superfine …
In this study, the physical, chemical, structural, and antioxidant characteristics of selenium (Se)-enriched sweet potato l …
54 results