Poi history, uses, and role in health

Brown, Amy C.; Ibrahim, Salam A.; Song, Danfeng

doi:10.1016/b978-0-12-802972-5.00016-0

Cited by 6 publications

(6 citation statements)

References 18 publications

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“…Due to the increasing demand for chemical diversity, therapeutic drugs from herbal products are being sought in screening programs. Recent studies have proven the presence of bioactive compounds in taro, such as flavonoids, steroids, β-sitosterols, etc., which have confirmed health properties [15,21,[41][42][43]. Nowadays, when the consumer demands natural ingredients that integrate food products, taro has greater possibilities of application not only in the food industry, but also in the pharmaceutical industry.…”

Section: Healing Values Of Taromentioning

confidence: 99%

Cocoyam [Colocasia esculenta (L.) Schott]: Exploring the Production, Health and Trade Potentials in Sub-Saharan Africa

et al. 2021

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Cocoyam [Colocasia esculenta (L.) Schott] also known as taro is regarded as an important staple crop in the Pacific Islands, Asia and Africa. But, Africa has been unpopular in the taro international market though it accounted for the highest share of the global taro production level in the last two decades. Therefore, this study explores the global taro production outlook in two decades (2000–2019) with a special focus on African countries noting their challenges and limitations. Also, industrial, nutritional and health benefits of taro were discussed to showcase other viable potentials of the crop beyond its usefulness as a food security crop on the African continent.

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Section: Healing Values Of Taromentioning

confidence: 99%

Cocoyam [Colocasia esculenta (L.) Schott]: Exploring the Production, Health and Trade Potentials in Sub-Saharan Africa

et al. 2021

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“…In Hawaii, taro is cooked and smashed with a little water to prepare a starchy paste, which may be consumed immediately (fresh poi) or after 2–3 days of fermentation producing a sour taste paste (sour poi), which is a typical Hawaiian dish [ 19 ]. Achu, another ancient taro paste, preferentially prepared by women, is mostly consumed in Africa.…”

Section: Introductionmentioning

confidence: 99%

Anticancer and Immunomodulatory Benefits of Taro (Colocasia esculenta) Corms, an Underexploited Tuber Crop

Pereira

Mattos

Corrêa

et al. 2020

IJMS

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Taro corms contain valuable bioactive molecules effective against cancer and cancer-related risk factors, such as carcinogens and biological agents, several pathophysiological conditions, including oxidative stress and inflammation, while controlling metabolic dysfunctions and boosting the immunological response. Such broad effects are achieved by the taro health-influencing compounds displaying antitumoral, antimutagenic, immunomodulatory, anti-inflammatory, antioxidant, anti-hyperglycemic, and anti-hyperlipidemic activities. Taro bioactivities are attributed to the combination of tarin, taro-4-I polysaccharide, taro polysaccharides 1 and 2 (TPS-1 and TPS-2), A-1/B-2 α-amylase inhibitors, monogalactosyldiacylglycerols (MGDGs), digalactosyldiacylglycerols (DGDGs), polyphenols, and nonphenolic antioxidants. Most of these compounds have been purified and successfully challenged in vitro and in vivo, proving their involvement in the aforementioned activities. Although these health-promoting effects have been recognized since ancient times, as well as other valuable features of taro for food profit, such as hypo-allergenicity, gluten-free, and carbohydrates with medium-glycemic index, taro crop remains underexploited. The popularization of taro intake should be considered a dietary intervention strategy to be applied to improve the overall health status of the organism and as supportive therapy to manage tumorigenesis.

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“…This study identified 1 particular traditional food item, poi, as being an important complementary food. Poi is suitable for complementary food introduction because it is nutrient dense (high in carbohydrates and minerals, especially potassium, magnesium, and calcium), hypoallergenic, and easily modified to a semiliquid texture ( 27 – 31 ). However, the contemporary modifications of the traditional Hawaiian diet occurring across generations were interesting to observe.…”

Section: Discussionmentioning

confidence: 99%

Native Hawaiian Complementary Feeding Practices as Told by Grandparents: A Transgenerational Experience

Fialkowski

Fonseca-Smith

Pinto

et al. 2021

Current Developments in Nutrition

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Background Infancy is a significant disease prevention and health promotion stage in life. There is a need to examine factors influencing complementary feeding among Native Hawaiians through an indigenous framed lens. Objective To identify Hawaiian complementary feeding practices through in-depth interviews with kūpuna (grandparents) from across the state of Hawai‘i. Methods The chain-referral-sampling method was used to identify Native Hawaiian kūpuna knowledgeable in Hawaiian complementary feeding practices from across the 4 counties in Hawai‘i. Interview question topics included sharing about their formative years, infant health, infant feeding, transgenerational knowledge, and opportunities and barriers related to traditional food consumption. Interviews were recorded and then transcribed. 3 coders used NVivio12 to code transcripts using a priori and emergent themes. IRB approval was received prior to data collection. Results Fourteen kūpuna interviews were included in the analysis. A majority of the kūpuna were female. Most kūpuna shared that complementary feeding practices in their childhood and when their children and grandchildren were being raised reflected aspects of the traditional Hawaiian diet. Poi or steamed mashed taro root was the most common traditional Hawaiian dietary staple of infancy. However, kūpuna shared that traditional dietary practices evolved to reflect contemporary dietary practices such as the mixing of poi with infant cereal or milk. Female family members were prominent influences on kūpuna complementary feeding practices. Lifestyle and lack of knowledge were the most commonly shared reflections by kūpuna on the supports and barriers, respectively, to promoting and engaging in traditional Hawaiian complementary feeding practices. Conclusions Complementary feeding practices have evolved over generations but aspects of traditional Hawaiian feeding practices have remained. These findings are important when working with Hawaiian families as kūpuna play a prominent role in feeding infants.

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Poi history, uses, and role in health

Cited by 6 publications

References 18 publications

Cocoyam [Colocasia esculenta (L.) Schott]: Exploring the Production, Health and Trade Potentials in Sub-Saharan Africa

Cocoyam [Colocasia esculenta (L.) Schott]: Exploring the Production, Health and Trade Potentials in Sub-Saharan Africa

Anticancer and Immunomodulatory Benefits of Taro (Colocasia esculenta) Corms, an Underexploited Tuber Crop

Native Hawaiian Complementary Feeding Practices as Told by Grandparents: A Transgenerational Experience

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