The benefits of purple sweet potato porridge

1. Antioxidant Effect

ShuFuruta et al. conducted experiments using 21 kinds of alcohol extracts extracted from different colored potatoes. The results showed that purple potato anthocyanins have the strongest ability to scavenge tert-butyl peroxide free radicals, and this ability increases with the increase of total phenol content in sweet potatoes. At the same time, purple potato anthocyanins can most effectively prevent lipid peroxidation caused by linoleic acid auto-oxidation.

2. Anti-mutation effect

Yoshimot et al. evaluated the antimutagenic activity of water extracts of four different colored potatoes using Salmonella typhimurium TA98 and found that purple potato anthocyanins can effectively inhibit the mutagenic effects caused by heterocyclic amines. Two anthocyanins isolated from purple potatoes have strong antimutagenic effects.

3. Liver protection

Animal experiments have shown that purple sweet potato beverages containing a large amount of anthocyanins can significantly inhibit the increase of glutamate-oxalacetate transaminase (GOT) and glutamate-pyroglucose transaminase (GTP) in the serum of mice with liver damage caused by carbon tetrachloride, and have a certain inhibitory effect on the increase of thiobarbituric acid (TBA) reactants and oxidized lipoproteins in serum and liver; while yellow-fleshed sweet potato beverages cannot - Fredenck et al. gavaged rats with 2.5 mL of 5% ethanol aqueous solution containing 1%, 5% and 10% anthocyanins/kg body weight, 5 days a week for a total of 4 weeks; and then gavaged rats with 0.5 mL of carbon tetrachloride/kg body weight. After 18 hours, the levels of aspartate and alanine transaminase in the serum were significantly lower than those in the control group that was only gavaged with carbon tetrachloride, indicating that anthocyanins can inhibit acute liver damage caused by carbon tetrachloride.

4. Effect on cardiovascular disease

Anthocyanins have the effect of reducing cardiovascular disease. In in vitro experiments, anthocyanins can significantly inhibit the oxidation of low-density lipoprotein and platelet aggregation, both of which are the main causes of atherosclerosis.

Food taboos:

Flour lacks nutrients such as dietary fiber. Long-term consumption will affect the gastrointestinal function of the human body and cause malnutrition. People with weak gastrointestinal function or gastric ulcers, duodenal ulcers, people with functional dyspepsia and diarrhea, and people who are recovering from gastrointestinal surgery. It is best not to eat or eat less buns, dumplings, and wontons stuffed with leeks and celery, because these vegetables contain high dietary fiber, which will increase the burden on the gastrointestinal tract. In addition to the standard flour and enriched flour that people usually say, there are also specially processed dumpling flour, cake flour, noodle flour, purple sweet potato bean paste pancake flour, etc.