Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice

Ju, Ronghui; Zheng, Shujuan; Luo, Hongbo; Wang, Changgang; Duan, Lili; Sheng, Yao; Zhao, Changhui; Xu, Wentao; Huang, Kunlun

doi:10.1111/1750-3841.13617

Cited by 20 publications

(16 citation statements)

References 37 publications

(40 reference statements)

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“…In dogs and cats, the availability of functional food for weight loss, against behavioral disorders, and chronic inflammation, has been discussed by many researchers ( 23 – 28 ), and the role of supplements with anti-oxidant and anti-inflamatory effect has been reported ( 29 , 30 ) There are many reports discussing anti-obesity effects of anti-oxidant polyphenols such as isoflavone ( 31 – 33 ) anthocyanin ( 34 – 36 ), catechin ( 37 – 39 ), and quercetin ( 40 – 42 ). Especially, quercetin glycoside is a well-known compound since its metabolic pathway route in human intestine is clarified ( 43 ).…”

Section: Discussionmentioning

confidence: 99%

Changes in Plasma Metabolites Concentrations in Obese Dogs Supplemented With Anti-oxidant Compound

et al. 2018

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The aim of this study is to discuss the effect of anti-oxidant supplement (Rv-PEM01-99, Kibun Foods, Inc., Tokyo, Japan) on changes in energy metabolism in obese dogs. 200 mg/kg/day of Rv-PEM01-99 (equivalent to 5 mg kg/day of quercetin derivative) were applied for 6 weeks to the Beagle dogs fed high fat diet (HFD) or control diet (CD). In the present study, body weight (BW) decreasing effect of Rv-PEM 01-99 in obese dogs was not clear. However, plasma alkaline phosphatase (ALP) activities at the end of experiment were significantly decreased compared to those at the start of experiment in obese dogs supplemented with Rv-PEM 01-99 (paired-t test, p < 0.05). In control dogs supplemented with Rv-PEM 01-99, Plasma malondialdehyde (MDA), and triglycerides (TG) levels and lactate dehydrogenase (LDH) activities were significantly decreased compared to those at the start of experiment (paired-t test, p < 0.05). From these findings, Rv-PEM 01-99 seems to be not harmful for dogs. Anti-lipid peroxide effect and liver function improvement are expected in the dogs supplemented with Rv-PEM 01-99.

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Section: Discussionmentioning

confidence: 99%

Changes in Plasma Metabolites Concentrations in Obese Dogs Supplemented With Anti-oxidant Compound

et al. 2018

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“…The HFD supplemented with lyophilized purple sweet potato (not anthocyanin extract) at 30% significantly reduced body weight gain from HFD, but did not reach a significant difference in the level of TG (Ju et al, 2017). The administration of anthocyanin extract at a dosage of 50 mg/kg did not affect the body weight gain from HFD (Nam, Jang, Kim, Lee, & Lee, 2016).…”

Section: Discussionmentioning

confidence: 86%

Anti‐obesity activity of anthocyanin and carotenoid extracts from color‐fleshed sweet potatoes

et al. 2020

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The anti-obesity effects of anthocyanin and carotenoid extracts from color-fleshed potatoes were studied with 3T3-L1 cells in vitro and high-fat diet (HFD)-induced obese mice in vivo. Treatment of 3T3-L1 adipocytes with anthocyanin and carotenoid extracts, respectively, after differentiation induction significantly inhibited fat accumulation by 63.1 and 83.5%. Studies of adipogenesis inhibition showed that the anthocyanin extract acts at intermediate stages, whereas the carotenoid extract influences all the stages. The extracts significantly diminished triglyceride (TG) content and peroxisome proliferator-activated receptor gamma (PPARγ) protein expression during adipogenesis of the intermediate stage. Oral administration of anthocyanin and carotenoid extracts, respectively, to HFD-fed mice significantly reduced weight gain and restored TG levels to normal or lower as compared to the HFD-fed group with improvement of a lipid profile, TG to HDL-C ratio. Histological differences in liver tissues revealed that the extracts protected the liver tissue from adipogenesis by HFD fed. This research presents the first direct demonstration that the two pigment extracts from sweet potato exhibit anti-obesity activities. Practical applications Anthocyanins and carotenoids are the main pigments of purple-and orange-fleshed sweet potatoes, respectively, which are highly nutritious foods with antidiabetic and antioxidant properties. Obesity is a rapidly growing health problem that increases major risk factors of several serious diseases including cardiovascular diseases, diabetes, and cancer. The results of this research suggest that anthocyanin and carotenoid-rich extracts from color-fleshed sweet potatoes may be useful as supplementary ingredients for the treatment of obesity and related diseases.

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“…In a similar study, the mixture of Curcuma longa L. and sweet potato (at the dose of 2-5 mg/kg body weight) showed significant immunomodulating properties in murine leukemia retrovirus-infected mice [161]. The administration of purple sweet potato to obese mice fed with a high-fat diet exhibited anti-obesity effects and attenuated gain weight [162]. Other bioactive compounds of purple sweet potatoes include alkali-soluble polysaccharides which presented anti-inflammatory properties in lipopolysaccharide (LPS)-treated macrophages (RAW 264.7) through the inhibition of nitric oxide, interleukin (IL)-6, IL-1β, and tumor necrosis factor alpha (TNF-α) and the increase of IL-10 [163], as well as anti-inflammatory effects against intestinal inflammation on dextran sulfate sodium (DSS)-induced mice [164], hepatoprotective properties [165], and immunomodulatory effects [166][167][168].…”

Section: Sweet Potatomentioning

confidence: 87%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

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Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice

Cited by 20 publications

References 37 publications

Changes in Plasma Metabolites Concentrations in Obese Dogs Supplemented With Anti-oxidant Compound

Changes in Plasma Metabolites Concentrations in Obese Dogs Supplemented With Anti-oxidant Compound

Anti‐obesity activity of anthocyanin and carotenoid extracts from color‐fleshed sweet potatoes

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

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