Do you like (antioxidant) sweet potatoes? Choose 'these'...

A study found that domestic sweet potatoes contain 34 types of phenolic acid derivatives with excellent antioxidant effects.

Sweet potatoes are one of the most widely consumed food crops worldwide, and the phenolic acids contained in sweet potatoes are reported to have exceptional antioxidant properties, including inhibition of intracellular oxidation. However, research on identifying and comparing the types of phenolic acid derivatives and analyzing their contents in Korean sweet potatoes remains limited. Therefore, a research team from the Rural Development Administration conducted a detailed analysis of Korean sweet potatoes.

 

The research results confirmed that the purple sweet potato variety "Shinjami" developed by the National Institute of Crop Science contains a total of 34 types of phenolic acid derivatives, including isochlorogenic acid A. Among them, six types of hydroxybenzoic acid were identified in sweet potatoes for the first time in the world. The research team announced the newly identified components under the names of nasiformic acid and darifomic acid.

also The purple sweet potato, Shinjami, contained 83.8 mg of phenolic acid per 100 g of dry weight, which was 3.2 times and 6.6 times higher than the chestnut sweet potato, Jinhongmi (26.3 mg) and the pumpkin sweet potato, Juhwangmi (12.7 mg), respectively.

 

In the past, the results of an experiment conducted by the research team of the Department of Food and Nutrition at Changshin University and the Department of Food, Nutrition and Life Science at Gyeongnam National University also showed that the antioxidant components (phenol components) of sweet potato varieties were high in the order of purple sweet potatoes, pumpkin sweet potatoes, and regular sweet potatoes.

 

The reason purple sweet potatoes have excellent antioxidant properties is because of the antioxidant ingredient 'anthocyanin'.

 

Anthocyanins are red polyphenol pigments. Once in the body, they help remove oxidants generated by free radicals and prevent inflammation. The deep purple color of purple sweet potatoes stems from their high anthocyanin content (3.8-4.7 mg per gram). If you're looking to increase your antioxidant intake, purple sweet potatoes are better for you than regular, yellow-colored ones.

 

Yoo Seon-mi, head of the Food and Nutrition Division at the Rural Development Administration, said, "This research is an essential step in securing dietary information to promote national health," and added, "We will continue to build basic information so that our agricultural products can be sufficiently utilized to create a healthy dietary culture."

 

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I guess I'll have to tell them to plant purple sweet potatoes next year.

Is it sweet potato this time??

 

I guess I'll have to ask my parents.

 

Purple sweet potato gel has excellent antioxidant effects.