Bioscience Evidence 2025, Vol.15, No.6, 260-269 http://bioscipublisher.com/index.php/be 266 7.3 The potential of sweet potatoes as functional foods or nutritional interventions Sweet potatoes contain a large amount of dietary fiber, antioxidants, vitamins and minerals. Therefore, they are very suitable for the development of functional foods or nutritional supplement products (Ngcobo et al., 2024). Purple sweet potatoes and orange sweet potatoes are particularly suitable for chronic disease prevention and nutritional fortification due to their higher anthocyanin and beta-carotene content. They are also suitable for some people who need additional nutrition. However, more studies are needed to explain how these active ingredients are absorbed in the body, how they are metabolized, and the long-term effects after continuous intake. 7.4 Breeding opportunities for enhanced nutrient density The genetic resources of sweet potatoes are very rich, which provides a good foundation for breeding. By screening genotypes and combining with molecular marker technology, the contents of nutrients such as beta-carotene, vitamin C, iron and zinc in sweet potatoes can be increased (Merga et al., 2025). Meanwhile, if new varieties can simultaneously possess stress resistance (such as drought resistance and disease resistance) and high yield, it will be more conducive to addressing climate change and food security issues (Alam et al., 2024; De Andrade et al., 2025). In the future, the synchronous improvement of multiple traits should be strengthened to promote the promotion of new sweet potato varieties with high nutrition and strong adaptability. 8 Conclusion Sweet potatoes (Ipomoea batatas) contain many health-beneficial components, such as starch, resistant starch, dietary fiber, protein, vitamins and minerals. It also has a rich variety of vitamins, including beta-carotene, vitamin C, B vitamins and vitamin E, etc. The content of minerals such as potassium, iron, calcium, zinc and magnesium in sweet potatoes is also not low. In addition, sweet potatoes also contain active components such as polyphenols, anthocyanins, carotenoids, phenolic acids and flavonoids. These components work together to endow sweet potatoes with multiple benefits such as antioxidation, anti-inflammation, blood sugar-lowering, lipid-lowering, anti-cancer, cardiovascular protection and improvement of intestinal health. Orange fleshy sweet potatoes have the highest content of beta-carotene and are suitable for improving vitamin A deficiency. Purple sweet potatoes have the highest anthocyanin content and the strongest antioxidant capacity. Many studies have shown that sweet potatoes not only have a high yield and strong adaptability, but also are a food with a high nutritional density and obvious benefits to health. Its rich nutrients and active ingredients help prevent and improve various chronic diseases, such as vitamin A deficiency, diabetes, cardiovascular diseases and obesity. Sweet potato leaves are also rich in nutrients, containing a considerable amount of protein, minerals and polyphenols, and are excellent green vegetables. Because sweet potatoes have a wide variety and strong adaptability, they are of great value in global food security and public health. Sweet potatoes can be eaten in many ways. It can be used as staple food, side dishes, snacks, and also as raw materials for functional foods. Sweet potatoes are suitable for various cooking methods such as steaming, boiling, roasting, stewing and stir-frying. They can be eaten alone or combined with grains, beans and vegetables to increase dietary diversity and enhance nutritional density. Sweet potatoes of different colors are suitable for different needs. For instance, orange sweet potatoes are rich in vitamin A, purple sweet potatoes are more antioxidant, and white sweet potatoes are high in starch and also contain a considerable amount of dietary fiber. You can choose according to your personal health goals. Sweet potato leaves are also worth adding to your daily diet as a high-protein and high-mineral vegetable. When cooking, try to choose steaming and boiling as much as possible to reduce nutrient loss. Avoid high-temperature methods like deep-frying. Children, pregnant women, the elderly and patients with chronic diseases can all eat sweet potatoes in moderation to supplement energy, vitamins and minerals and improve their overall nutritional status. Overall, sweet potatoes are a nutritious and healthy food, and are well worth promoting and using in daily diets. Acknowledgments The author appreciates Dr Chen from the Hainan Institution of Biotechnology for her assistance in references collection and discussion for this work completion.
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