ANTIOXIDANT POTENTIAL AND HEALTH BENEFITS OF PURPLE SWEET POTATO LEAVES (IPOMOEA BATATAS L.)
Main Article Content
Free radicals are molecules with one or more unpaired electrons, which makes them very labile and reactive. They are important in tissue damage and pathological processes in living organisms. Endogenous sources of free radicals are metabolic waste, such as combustion processes in the body, proteins, carbohydrates, and fats that we consume, and exogenous ones that come from air pollution, vehicle exhaust, and various chemicals and ultraviolet rays. 1, 2 An increase in free radicals can cause oxidative stress, resulting in oxidative damage from the cellular tissue to organ levels that will accelerate aging and cause various disease pathogenesis. 3 To reduce the impact of oxidative stress, adequate antioxidants are needed, which can be obtained from the body through enzymes or natural antioxidant intake. 4 One source of natural antioxidants comes from the leaves of purple sweet potato plants (Ipomea batatas L), which contain chemical compounds such as beta-carotene, bioflavonoids, catechins, and polyphenols that can ward off free radicals, improve oxidative stress conditions so that they are beneficial for maintaining health.
Keywords:
Oxidative Stress
Antioxidants
Purple Sweet Potato Leaves
Ipomea batatas L.
1. Byproducts from Cultivation and Processing of Sweet Potatoes. Ciência Rural[Internet]. 2017;47:e20160610. Available from; https://doi.org 10.1590/0103-8478cr20160610.
2. Chang W.-H., Hu S.-P., Huang Y.-F., Yeh T.-S., Liu J.-F. Effect of Purple Sweet Potato Leaves Consumption on Exercise-Induced Oxidative Stress and IL-6 and HSP72 Levels. J. Appl. Physiol[Internet]. 2010;109:1710–1715. Available from;10.1152/japplphysiol.00205.2010.
3. Chaudhary Priya et al. Oxidative stress, free radicals and antioxidants: potential crosstalk in the pathophysiology of human diseases. Frontiers in Chemistry [Internet. Vol11.2023.https://www.frontiersin.org/journals/chemistry/articles/10.3389/fchem.2023.1158198. Available from; https://doi.org 10.3389/fchem.2023.1158198. ISSN.2296-2646
4. Cui L., Liu C.-Q., Li D.-J., Song J.-F. Effect of Processing on Taste Quality and Health-Relevant Functionality of Sweet Potato Tips. Agric. Sci. China[Internet] . 2011;10:456–462. Available from; https://doi.org 10.1016/S1671-2927(11)60025-4.
5. Forman, H.J., Zhang, H. Targeting oxidative stress in disease: promise and limitations of antioxidant therapy. Nat Rev Drug Discov [Internet] .20, 689–709 (2021). Available from; https://doi.org/10.1038/s41573-021-00233-1
6. Gan L.J., Yang D., Shin J.A., Kim S.J., Hong S.T., Lee J.H., Sung C.K., Lee K.T. Oxidative Comparison of Emulsion Systems from Fish Oil-Based Structured Lipid versus Physically Blended Lipid with Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Extracts. J. Agric. Food Chem[Internet]. 2012;60:467–475.Available from; https://doi.org 10.1021/jf203708y.
7. Grace M.H., Yousef G.G., Gustafson S.J., Truong V.D., Yencho G.C., Lila M.A. Phytochemical Changes in Phenolics, Anthocyanins, Ascorbic Acid, and Carotenoids Associated with Sweetpotato Storage and Impacts on Bioactive Properties. Food Chem[Internet]. 2014;145:717–724. Available from; https://doi.org 10.1016/j.foodchem.2013.08.107
8. Guclu G., Dagli M.M., Aksay O., Keskin M., Kelebek H., Selli S. Comparative Elucidation on the Phenolic Fingerprint, Sugars and Antioxidant Activity of White, Orange and Purple-Fleshed Sweet Potatoes (Ipomoea batatas L.) as Affected by Different Cooking Methods. Heliyon[Internet]. 2023;9:e18684. Available from; https://doi.org 10.1016/j.heliyon.2023.e18684.
9. Hamda, Ahmad M.Q., Saleem A., Yan H., Li Q. Biofortified Sweet Potato—An Ideal Source of Mitigating Hidden Hunger. Biofortification Grain Veg. Crops Mol. Breed. Approaches[Internet]. 2024;12:239–253. Available from; https://doi.org 10.1016/B978-0-323-91735-3.00013-3.
10. Handa O. Implementation of the Earth Space Theme in the Design of Botanical Recreation and Education Facilities in Central Jakarta. Reka Karsa J Arsit.2014;2(3)
11. Hussain T., Tan B., Yin Y., Blachier F., Tossou M.C.B., Rahu N. Oxidative Stress and Inflammation: What Polyphenols Can Do for Us? Oxidative Med. Cell. Longev[Internet]. 2016;2016:7432797.Available from; https://doi.org 10.1155/2016/7432797.
12. Hwang Y.P., Choi J.H., Yun H.J., Han E.H., Kim H.G., Kim J.Y., Park B.H., Khanal T., Choi J.M., Chung Y.C., et al. Anthocyanins from Purple Sweet Potato Attenuate Dimethylnitrosamine-Induced Liver Injury in Rats by Inducing Nrf2-Mediated Antioxidant Enzymes and Reducing COX-2 and INOS Expression. Food Chem. Toxicol[Internet]. 2011;49:93–99. Available from; https://doi.org 10.1016/j.fct.2010.10.002.
13. Insanu M., Amalia R., Fidrianny I. Potential Antioxidative Activity of Waste Product of Purple Sweet Potato (Ipomoea batatas Lam) Pak. J. Biol. Sci[Internet]. 2022;25:681–687. Available from; https://doi.org 10.3923/pjbs.2022.681.687.
14. Insanu, Muhamad et al. "Potential Antioxidative Activity of Waste Product of Purple Sweet Potato ( Ipomoea batatas Lam.)." Pakistan journal of biological sciences : PJBS [Internet] . 2022; vol. 25.8 : 681-687. Available from; https://doi.org 10.3923/pjbs.2022.681.687
15. Jiang T., Shuai X., Li J., Yang N., Deng L., Li S., He Y., Guo H., Li Y., He J. Protein-Bound Anthocyanin Compounds of Purple Sweet Potato Ameliorate Hyperglycemia by Regulating Hepatic Glucose Metabolism in High-Fat Diet/Streptozotocin-Induced Diabetic Mice. J. Agric. Food Chem[Internet]. 2020;68:1596–1608 . Available from; https://doi.org 10.1021/acs.jafc.9b06916.
16. Jin Q., Liu T., Qiao Y., Liu D., Yang L., Mao H., Ma F., Wang Y., Peng L., Zhan Y. Oxidative Stress and Inflammation in Diabetic Nephropathy: Role of Polyphenols. Front. Immunol[Internet]. 2023;14:1185317.Available from; https://doi.org 10.3389/fimmu.2023.1185317.
17. Kang H., Kwak Y.G., Koppula S. Protective Effect of Purple Sweet Potato (Ipomoea batatas Linn, Convolvulaceae) on Neuroinflammatory Responses in Lipopolysaccharide-Stimulated Microglial Cells. Trop. J. Pharm. Res[Internet]. 2014;13:1257–1263. Available from; https://doi.org 10.4314/tjpr.v13i8.9.
18. Liao, Wayne C et al. “Antioxidative activity of water extract of sweet potato leaves in Taiwan.” Food chemistry [Internet]. 2011;vol. 127,3: 1224-8. Available from; https://doi.org 10.1016/j.foodchem.2011.01.131
19. Lv X., Mu J., Wang W., Liu Y., Lu X., Sun J., Wang J., Ma Q. Effects and Mechanism of Natural Phenolic Acids/Fatty Acids on Copigmentation of Purple Sweet Potato Anthocyanins. Curr. Res. Food Sci[Internet]. 2022;5:1243–1250. Available from; https://doi.org 10.1016/j.crfs.2022.08.003.
20. Martemucci G, Costagliola C, Mariano M, D’andrea L, Napolitano P, D’Alessandro AG. Free Radical Properties, Source and Targets, Antioxidant Consumption and Health. Oxygen [Internet]. 2022; 2(2):48-78. Available from; https://doi.org/10.3390/oxygen2020006
21. Nur khasanah, Muhammad Saiful Bahri, Sapto Yulianto. Antioxidants and Oxidative Stress. Yogyakarta; UAD Press. 2023
22. Philpott M., Gould K.S., Lim C., Ferguson L.R. In Situ and In Vitro Antioxidant Activity of Sweetpotato Anthocyanins. J. Agric. Food Chem[Internet]. 2004;52:1511–1513. Available from; https://doi.org 10.1021/jf034593j.
23. Pramesti R, Widyastuti M. The effect of giving sweet potato leaf juice (Ipomeabatatas (L Lam) on LDL cholesterol levels in male Wistar rats (Rattus novergicus) fed high fat; 2014
24. Putri WNE, Astuti NMW. Potential of Sweet Potato Leaf Extract (Ipomea batatas L) as a blood sugar lowering supplement 2022; P.244-59
25. Richardson M.L., Arlotta C.G. Growing Sweet Potatoes [Ipomoea batatas (L.) Lam.)] for Their Greens and the Impact on Storage Roots. J. Hortic. Sci. [Internet] 2023;18:2. Available from; https://doi.org 10.24154/jhs.v18i2.1932.
26. Schieber M., Chandel N.S. ROS Function in Redox Signaling and Oxidative Stress. Curr. Biol[Internet]. 2014;24:PR453–PR462. Available from; https://doi.org 10.1016/j.cub.2014.03.034.
27. Setiawati A, FitriantiVY, Masruhim MA. Anti-inflammatory activity of sweet potato leaf extract (Ipomea batatas Poir) on white rats (Rattus Novergicus). J.Science and Health 2016;1 (6): 316-20
28. Sharifi-Rad Mehdi et al.Lifestyle, Oxidative Stress, and Antioxidants: Back and Forth in the Pathophysiology of Chronic Diseases. Frontiers in Physiology [Internet]. Volume 11, 2020. Available from; https://www.frontiersin.org/journals/physiology/articles/10.3389/fphys.2020.00694. DOI 10.3389/fphys.2020.00694. ISSN=1664-042X
29. Sir Elkhatim K.A., Elagib R.A.A., Hassan A.B. Content of Phenolic Compounds and Vitamin C and Antioxidant Activity in Wasted Parts of Sudanese Citrus Fruits. Food Sci. Nutr[Internet]. 2018;6:1214–1219. Available from; https://doi.org 10.1002/fsn3.660.
30. Solihah I., Herlina H., Munirah E., Haryanti H., Amalia M., Rasyid R.S.P., Suciati T., Fatma F. The Hypoglycemic Effect of Purple Sweet Potato Leaf Fractions in Diabetic Rats. J. Adv. Pharm[Internet]. Educ. Res. 2023;13:64–72.Available from; https://doi.org 10.51847/rQSvc5gZwg.
31. Sun, Hongnan et al. “Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods.” Food chemistry [Internet] .2014; vol. 156: 380-9. Available from; https://doi.org 10.1016/j.foodchem.2014.01.079
32. Terahara N. Flavonoids in Foods: A Review. Nat. Prod. Commun[Internet]. 2015;10:1934578X1501000334. Available from; https://doi.org 10.1177/1934578X1501000334.
33. Tu W., Wang H., Li S., Liu Q., Sha H. The Anti-Inflammatory and Antioxidant Mechanisms of the Keap1/Nrf2/ARE Signaling Pathway in Chronic Diseases. Aging Dis[Internet]. 2019;10:637–651. Available from; https://doi.org 10.14336/AD.2018.0513.
34. Valko M., Leibfritz D., Moncol J., Cronin M.T.D., Mazur M., Telser J. Free Radicals and Antioxidants in Normal Physiological Functions and Human Disease. Int. J. Biochem. Cell Biol[Internet]. 2007;39:44–84. Available from; https://doi.org 10.1016/j.biocel.2006.07.001.
35. Wang A., Li R., Ren L., Gao X., Zhang Y., Ma Z., Ma D., Luo Y. A Comparative Metabolomics Study of Flavonoids in Sweet Potato with Different Flesh Colors (Ipomoea batatas (L.) Lam) Food Chem. 2018;260:124–134. Available from; https://doi.org 10.1016/j.foodchem[Internet].2018.03.125.
36. Willcox JK, Ash SL, Catignani GL. Antioxidants and prevention of chronic disease. Crit Rev Food Sci Nutr [Internet] . 2004;44(4):275-295. Available from; https://doi.org 10.1080/10408690490468489
37. Xu W., Liu L., Hu B., Sun Y., Ye H., Ma D., Zeng X. TPC in the Leaves of 116 Sweet Potato (Ipomoea batatas L.) Varieties and Pushu 53 Leaf Extracts. J. Food Compos. Anal[Internet]. 2010;23:599–604.Available from; https://doi.org 10.1016/j.jfca.2009.12.008
2. Chang W.-H., Hu S.-P., Huang Y.-F., Yeh T.-S., Liu J.-F. Effect of Purple Sweet Potato Leaves Consumption on Exercise-Induced Oxidative Stress and IL-6 and HSP72 Levels. J. Appl. Physiol[Internet]. 2010;109:1710–1715. Available from;10.1152/japplphysiol.00205.2010.
3. Chaudhary Priya et al. Oxidative stress, free radicals and antioxidants: potential crosstalk in the pathophysiology of human diseases. Frontiers in Chemistry [Internet. Vol11.2023.https://www.frontiersin.org/journals/chemistry/articles/10.3389/fchem.2023.1158198. Available from; https://doi.org 10.3389/fchem.2023.1158198. ISSN.2296-2646
4. Cui L., Liu C.-Q., Li D.-J., Song J.-F. Effect of Processing on Taste Quality and Health-Relevant Functionality of Sweet Potato Tips. Agric. Sci. China[Internet] . 2011;10:456–462. Available from; https://doi.org 10.1016/S1671-2927(11)60025-4.
5. Forman, H.J., Zhang, H. Targeting oxidative stress in disease: promise and limitations of antioxidant therapy. Nat Rev Drug Discov [Internet] .20, 689–709 (2021). Available from; https://doi.org/10.1038/s41573-021-00233-1
6. Gan L.J., Yang D., Shin J.A., Kim S.J., Hong S.T., Lee J.H., Sung C.K., Lee K.T. Oxidative Comparison of Emulsion Systems from Fish Oil-Based Structured Lipid versus Physically Blended Lipid with Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Extracts. J. Agric. Food Chem[Internet]. 2012;60:467–475.Available from; https://doi.org 10.1021/jf203708y.
7. Grace M.H., Yousef G.G., Gustafson S.J., Truong V.D., Yencho G.C., Lila M.A. Phytochemical Changes in Phenolics, Anthocyanins, Ascorbic Acid, and Carotenoids Associated with Sweetpotato Storage and Impacts on Bioactive Properties. Food Chem[Internet]. 2014;145:717–724. Available from; https://doi.org 10.1016/j.foodchem.2013.08.107
8. Guclu G., Dagli M.M., Aksay O., Keskin M., Kelebek H., Selli S. Comparative Elucidation on the Phenolic Fingerprint, Sugars and Antioxidant Activity of White, Orange and Purple-Fleshed Sweet Potatoes (Ipomoea batatas L.) as Affected by Different Cooking Methods. Heliyon[Internet]. 2023;9:e18684. Available from; https://doi.org 10.1016/j.heliyon.2023.e18684.
9. Hamda, Ahmad M.Q., Saleem A., Yan H., Li Q. Biofortified Sweet Potato—An Ideal Source of Mitigating Hidden Hunger. Biofortification Grain Veg. Crops Mol. Breed. Approaches[Internet]. 2024;12:239–253. Available from; https://doi.org 10.1016/B978-0-323-91735-3.00013-3.
10. Handa O. Implementation of the Earth Space Theme in the Design of Botanical Recreation and Education Facilities in Central Jakarta. Reka Karsa J Arsit.2014;2(3)
11. Hussain T., Tan B., Yin Y., Blachier F., Tossou M.C.B., Rahu N. Oxidative Stress and Inflammation: What Polyphenols Can Do for Us? Oxidative Med. Cell. Longev[Internet]. 2016;2016:7432797.Available from; https://doi.org 10.1155/2016/7432797.
12. Hwang Y.P., Choi J.H., Yun H.J., Han E.H., Kim H.G., Kim J.Y., Park B.H., Khanal T., Choi J.M., Chung Y.C., et al. Anthocyanins from Purple Sweet Potato Attenuate Dimethylnitrosamine-Induced Liver Injury in Rats by Inducing Nrf2-Mediated Antioxidant Enzymes and Reducing COX-2 and INOS Expression. Food Chem. Toxicol[Internet]. 2011;49:93–99. Available from; https://doi.org 10.1016/j.fct.2010.10.002.
13. Insanu M., Amalia R., Fidrianny I. Potential Antioxidative Activity of Waste Product of Purple Sweet Potato (Ipomoea batatas Lam) Pak. J. Biol. Sci[Internet]. 2022;25:681–687. Available from; https://doi.org 10.3923/pjbs.2022.681.687.
14. Insanu, Muhamad et al. "Potential Antioxidative Activity of Waste Product of Purple Sweet Potato ( Ipomoea batatas Lam.)." Pakistan journal of biological sciences : PJBS [Internet] . 2022; vol. 25.8 : 681-687. Available from; https://doi.org 10.3923/pjbs.2022.681.687
15. Jiang T., Shuai X., Li J., Yang N., Deng L., Li S., He Y., Guo H., Li Y., He J. Protein-Bound Anthocyanin Compounds of Purple Sweet Potato Ameliorate Hyperglycemia by Regulating Hepatic Glucose Metabolism in High-Fat Diet/Streptozotocin-Induced Diabetic Mice. J. Agric. Food Chem[Internet]. 2020;68:1596–1608 . Available from; https://doi.org 10.1021/acs.jafc.9b06916.
16. Jin Q., Liu T., Qiao Y., Liu D., Yang L., Mao H., Ma F., Wang Y., Peng L., Zhan Y. Oxidative Stress and Inflammation in Diabetic Nephropathy: Role of Polyphenols. Front. Immunol[Internet]. 2023;14:1185317.Available from; https://doi.org 10.3389/fimmu.2023.1185317.
17. Kang H., Kwak Y.G., Koppula S. Protective Effect of Purple Sweet Potato (Ipomoea batatas Linn, Convolvulaceae) on Neuroinflammatory Responses in Lipopolysaccharide-Stimulated Microglial Cells. Trop. J. Pharm. Res[Internet]. 2014;13:1257–1263. Available from; https://doi.org 10.4314/tjpr.v13i8.9.
18. Liao, Wayne C et al. “Antioxidative activity of water extract of sweet potato leaves in Taiwan.” Food chemistry [Internet]. 2011;vol. 127,3: 1224-8. Available from; https://doi.org 10.1016/j.foodchem.2011.01.131
19. Lv X., Mu J., Wang W., Liu Y., Lu X., Sun J., Wang J., Ma Q. Effects and Mechanism of Natural Phenolic Acids/Fatty Acids on Copigmentation of Purple Sweet Potato Anthocyanins. Curr. Res. Food Sci[Internet]. 2022;5:1243–1250. Available from; https://doi.org 10.1016/j.crfs.2022.08.003.
20. Martemucci G, Costagliola C, Mariano M, D’andrea L, Napolitano P, D’Alessandro AG. Free Radical Properties, Source and Targets, Antioxidant Consumption and Health. Oxygen [Internet]. 2022; 2(2):48-78. Available from; https://doi.org/10.3390/oxygen2020006
21. Nur khasanah, Muhammad Saiful Bahri, Sapto Yulianto. Antioxidants and Oxidative Stress. Yogyakarta; UAD Press. 2023
22. Philpott M., Gould K.S., Lim C., Ferguson L.R. In Situ and In Vitro Antioxidant Activity of Sweetpotato Anthocyanins. J. Agric. Food Chem[Internet]. 2004;52:1511–1513. Available from; https://doi.org 10.1021/jf034593j.
23. Pramesti R, Widyastuti M. The effect of giving sweet potato leaf juice (Ipomeabatatas (L Lam) on LDL cholesterol levels in male Wistar rats (Rattus novergicus) fed high fat; 2014
24. Putri WNE, Astuti NMW. Potential of Sweet Potato Leaf Extract (Ipomea batatas L) as a blood sugar lowering supplement 2022; P.244-59
25. Richardson M.L., Arlotta C.G. Growing Sweet Potatoes [Ipomoea batatas (L.) Lam.)] for Their Greens and the Impact on Storage Roots. J. Hortic. Sci. [Internet] 2023;18:2. Available from; https://doi.org 10.24154/jhs.v18i2.1932.
26. Schieber M., Chandel N.S. ROS Function in Redox Signaling and Oxidative Stress. Curr. Biol[Internet]. 2014;24:PR453–PR462. Available from; https://doi.org 10.1016/j.cub.2014.03.034.
27. Setiawati A, FitriantiVY, Masruhim MA. Anti-inflammatory activity of sweet potato leaf extract (Ipomea batatas Poir) on white rats (Rattus Novergicus). J.Science and Health 2016;1 (6): 316-20
28. Sharifi-Rad Mehdi et al.Lifestyle, Oxidative Stress, and Antioxidants: Back and Forth in the Pathophysiology of Chronic Diseases. Frontiers in Physiology [Internet]. Volume 11, 2020. Available from; https://www.frontiersin.org/journals/physiology/articles/10.3389/fphys.2020.00694. DOI 10.3389/fphys.2020.00694. ISSN=1664-042X
29. Sir Elkhatim K.A., Elagib R.A.A., Hassan A.B. Content of Phenolic Compounds and Vitamin C and Antioxidant Activity in Wasted Parts of Sudanese Citrus Fruits. Food Sci. Nutr[Internet]. 2018;6:1214–1219. Available from; https://doi.org 10.1002/fsn3.660.
30. Solihah I., Herlina H., Munirah E., Haryanti H., Amalia M., Rasyid R.S.P., Suciati T., Fatma F. The Hypoglycemic Effect of Purple Sweet Potato Leaf Fractions in Diabetic Rats. J. Adv. Pharm[Internet]. Educ. Res. 2023;13:64–72.Available from; https://doi.org 10.51847/rQSvc5gZwg.
31. Sun, Hongnan et al. “Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods.” Food chemistry [Internet] .2014; vol. 156: 380-9. Available from; https://doi.org 10.1016/j.foodchem.2014.01.079
32. Terahara N. Flavonoids in Foods: A Review. Nat. Prod. Commun[Internet]. 2015;10:1934578X1501000334. Available from; https://doi.org 10.1177/1934578X1501000334.
33. Tu W., Wang H., Li S., Liu Q., Sha H. The Anti-Inflammatory and Antioxidant Mechanisms of the Keap1/Nrf2/ARE Signaling Pathway in Chronic Diseases. Aging Dis[Internet]. 2019;10:637–651. Available from; https://doi.org 10.14336/AD.2018.0513.
34. Valko M., Leibfritz D., Moncol J., Cronin M.T.D., Mazur M., Telser J. Free Radicals and Antioxidants in Normal Physiological Functions and Human Disease. Int. J. Biochem. Cell Biol[Internet]. 2007;39:44–84. Available from; https://doi.org 10.1016/j.biocel.2006.07.001.
35. Wang A., Li R., Ren L., Gao X., Zhang Y., Ma Z., Ma D., Luo Y. A Comparative Metabolomics Study of Flavonoids in Sweet Potato with Different Flesh Colors (Ipomoea batatas (L.) Lam) Food Chem. 2018;260:124–134. Available from; https://doi.org 10.1016/j.foodchem[Internet].2018.03.125.
36. Willcox JK, Ash SL, Catignani GL. Antioxidants and prevention of chronic disease. Crit Rev Food Sci Nutr [Internet] . 2004;44(4):275-295. Available from; https://doi.org 10.1080/10408690490468489
37. Xu W., Liu L., Hu B., Sun Y., Ye H., Ma D., Zeng X. TPC in the Leaves of 116 Sweet Potato (Ipomoea batatas L.) Varieties and Pushu 53 Leaf Extracts. J. Food Compos. Anal[Internet]. 2010;23:599–604.Available from; https://doi.org 10.1016/j.jfca.2009.12.008
