Abstract: P1427 EFFECTS OF SWEET POTATO (IPOMOEA BATATAS L.) LEAVES ON LDL OXIDATION AND ROS PRODUCTION

Nagai, M; Kishimoto, Yuka; Iizuka, Masaru; Saita, Emi; Suzuki, Kohei; Toyozaki, M; Murakami, Katsusuke; Sugihara, Narumi; Takenaka, K; Taguchi, Chie; Kido, Takamasa; Tani, Masahachi; Kondo, Kinsuke

doi:10.1016/s1567-5688(09)71435-7

Cited by 3 publications

(6 citation statements)

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“…Consumption of purple sweet potato leaves has been associated with decreased lipid peroxidation as well as reductions in LDL oxidation and reactive oxygen species production 61,68 . Chen et al 61 .…”

Section: Sweet Potato Leaves In Health and Diseasementioning

confidence: 99%

“…Nagai et al. 68 found that sweet potato leaves exhibited considerable antioxidant inhibition of LDL oxidation both in vivo and in vitro. Sweet potato leaves were able to significantly prolong LDL lag time and were able to reduce indicators of lipid peroxidation and oxidative stress, namely plasma concentrations of thiobarbituric acid reactive substances.…”

Section: Sweet Potato Leaves In Health and Diseasementioning

confidence: 99%

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Sweet potato leaves: properties and synergistic interactions that promote health and prevent disease

Johnson

Pace

2010

Nutrition Reviews

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Sweet potato (Ipomoea batatas) leaves provide a dietary source of vitamins, minerals, antioxidants, dietary fiber, and essential fatty acids. Bioactive compounds contained in this vegetable play a role in health promotion by improving immune function, reducing oxidative stress and free radical damage, reducing cardiovascular disease risk, and suppressing cancer cell growth. Currently, sweet potato leaves are consumed primarily in the islands of the Pacific Ocean and in Asian and African countries; limited consumption occurs in the United States. This comprehensive review assesses research examining the nutritional characteristics and bioactive compounds within sweet potato leaves that contribute to health promotion and chronic disease prevention. Research has affirmed the potential cardioprotective and chemopreventive advantages of consuming sweet potato leaves, thus indicating that increased consumption of this vegetable should be advocated. Since reducing the prevalence of chronic diseases is of public health concern, promoting the consumption of sweet potato leaves warrants further and more intensive research investigation.

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Section: Sweet Potato Leaves In Health and Diseasementioning

confidence: 99%

Section: Sweet Potato Leaves In Health and Diseasementioning

confidence: 99%

Sweet potato leaves: properties and synergistic interactions that promote health and prevent disease

Johnson

Pace

2010

Nutrition Reviews

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“…Antioxidante Jeng et al (2015); Xi et al (2015); Chao et al (2014); Nagai et al (2009); Truong et al (2007); Huang et al (2004).…”

Section: Propriedades Farmacognósticas Artigosmentioning

confidence: 99%

Uso Indiscriminado De Analgésicos Por Discentes De Uma Instituição De Ensino Superior: Um Risco Imperceptível

Santos¹,

Silva²,

Santos³

et al. 2020

Farmácia Clínica E Atenção Farmacêutica 2

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Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.

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“…Research has demonstrated reductions in CVD risk following consumption of these green leafy vegetables, both in vivo and in vitro [18-22]. Although epidemiological evidence has affirmed the association between GLV consumption and reductions in disease risk, there is limited research examining the effects of diets containing collard greens (CG), purslane (PL) and sweet potato greens (SPG) on cardiovascular disease risk, namely liver fatty acid profiles.…”

Section: Introductionmentioning

confidence: 99%

“…Collard greens ( Brassica oleracea ), a traditional GLV consumed mainly in the southern region of the United States, in addition to purslane ( Portulaca oleracea ) and sweet potato greens ( Ipomoea batatas L.), novel GLVs to the typical American diet, may prove beneficial in reducing the risks associated with CVD development and progression [ 13 - 17 ]. Research has demonstrated reductions in CVD risk following consumption of these green leafy vegetables, both in vivo and in vitro [ 18 - 22 ]. Although epidemiological evidence has affirmed the association between GLV consumption and reductions in disease risk, there is limited research examining the effects of diets containing collard greens (CG), purslane (PL) and sweet potato greens (SPG) on cardiovascular disease risk, namely liver fatty acid profiles.…”

Section: Introductionmentioning

confidence: 99%

Diets containing traditional and novel green leafy vegetables improve liver fatty acid profiles of spontaneously hypertensive rats

et al. 2013

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BackgroundThe consumption of green leafy vegetables (GLVs) has been demonstrated to reduce the risks associated with cardiovascular and other diseases. However, no literature exists that examines the influence of traditional and novel GLVs on the liver fatty acid profile of an animal model genetically predisposed to developing hypertension. The aim of the present study was to examine the effects of diets containing 4% collard greens, purslane or sweet potato greens on the liver fatty acid profiles of four-week old male spontaneously hypertensive rats (SHRs, N = 44). Following four weeks consumption of the diets, liver fatty acid profiles were determined by gas–liquid chromatography of transesterified fatty acid methyl esters.ResultsSHRs consuming the control diet had greater percentages of liver saturated fatty acid and less omega-3 fatty acid percentages. SHRs consuming the diets containing vegetables had significantly greater liver concentrations of γ- linolenic, docosahexaenoic and docosahexaenoic acids, as well as lower levels of lauric, palmitic and arachidonic acids. SHRs consuming the control diet had significantly greater percentages (p < 0.05) of oleic; significantly less γ-linolenic and docosahexaenoic acids.ConclusionsThis study demonstrates the ability of GLVs to modulate liver fatty acid composition, thus providing protection against elevations in atherogenic fatty acids, which may be involved in CVD pathogenesis. Consequently, dietary recommendations for the prevention of CVD should consider the possible cardioprotective benefits and the subsequent alterations in fatty acid profiles afforded by diets containing collard greens, purslane and sweet potato greens.

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Abstract: P1427 EFFECTS OF SWEET POTATO (IPOMOEA BATATAS L.) LEAVES ON LDL OXIDATION AND ROS PRODUCTION

Cited by 3 publications

References 0 publications

Sweet potato leaves: properties and synergistic interactions that promote health and prevent disease

Sweet potato leaves: properties and synergistic interactions that promote health and prevent disease

Uso Indiscriminado De Analgésicos Por Discentes De Uma Instituição De Ensino Superior: Um Risco Imperceptível

Diets containing traditional and novel green leafy vegetables improve liver fatty acid profiles of spontaneously hypertensive rats

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