August 24, 2004- The orange or purplish flesh of sweet potatoes has substances with antimutagenic properties that can help prevent the formation of cancer cells, according to the International Potato Center (CIP), located in Lima, Peru.
The CIP released a report this summer1 which he presented during an international symposium on sweet potato, held in 2001. In this report, Japanese researchers highlight the antimutagenic properties of sweet potato. If the antioxidant virtues of beta-carotene can play a role in the prevention of certain cancers, they affirm that the orange-fleshed sweet potato would be a food to be considered for this purpose since it has twice as much beta-carotene as the carrot. .
Although there are over 500 varieties of sweet potatoes, it is those with purplish flesh that exhibit the strongest antimutagenic activity, according to studies reviewed by the team at the Japan Agricultural Research Center. The high concentrations of anthocyanins, responsible for pigmentation, would act as protection against the formation of cancer cells. Anthocyanins are also found in the pigmentation of fruits and other vegetables, as well as in red wine. Japanese scientists admit that more studies are needed to better determine the link between the properties of sweet potatoes and cancer prevention.
Daniel Reynoso Tantalean, researcher at CIP, points out that the vitamin and mineral richness of sweet potato makes it a very healthy food to help prevent other diseases, such as hypertension and diabetes.
The sweet potato, contrary to what one might think, does not belong to the potato family. Cultivated in more than a hundred countries, especially in Asia and Latin America, the sweet potato is often called “the healthy food par excellence”. It has long been used to fight hunger during natural or economic disasters in developing countries.
The International Potato Center2 coordinates studies on the cultivation of various tubers and roots. He participates in several projects aimed at raising awareness of the uses of tubers and roots around the world.
Marie france Coutu – PasseportSanté.net
1. Yamakawa O, Yoshimoto M, Sweet potato as Food Material with Physiological Functions, Japan. Proc.1st International Symposium on Sweetpotato. Ed. T. Ames Acta Hort 583, ISHS 2002
2. International Potato Center: www.cipotato.org