Zhen Li

Hainan Institute of Biotechnology, Haikou, 570206, Hainan, China
Author    Correspondence author
Biological Evidence, 2025, Vol. 15, No. 6   
Received: 24 Sep., 2025    Accepted: 28 Oct., 2025    Published: 11 Nov., 2025

Sweet potatoes (Ipomoea batatas) have received increasing attention in recent years due to their high nutrition and the variety of active substances they contain. In this article, we have sorted out the main components of different parts of sweet potatoes, such as leaves and roots, and focused on introducing dietary fiber, beta-carotene, anthocyanins, vitamin C, minerals, etc., as well as the possible benefits they may bring to health. Nowadays, there are numerous in vitro experiments, animal experiments, and A small number of human studies, all of which show that eating sweet potatoes may have many benefits, such as improving vitamin A status, regulating blood sugar and lipid levels, antioxidation, anti-inflammation, protecting the cardiovascular system, anti-cancer, and even helping intestinal health. Generally speaking, sweet potatoes with orange flesh contain A lot of beta-carotene, which is helpful in preventing vitamin A deficiency. Purple sweet potatoes have a high content of anthocyanins and a stronger antioxidant effect. Sweet potato leaves themselves are also a good source of protein, minerals and polyphenols, and have high nutritional value. Although sweet potatoes have been regarded as a crop with high nutritional density and the ability to promote health, there are still not enough high-quality human clinical studies at present. The mutual influence among different genotypes, environmental conditions and processing methods also requires further research. In the future, cooperation among different disciplines should be strengthened to enable sweet potatoes to play a greater role in functional foods, nutritional intervention and breeding, and to promote more innovation.

Sweet potato (Ipomoea batatas L.); Nutritional components; Health benefits; Functional food; Antioxidant