Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects

Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects

Sweet potato (SP; Ipomoea batatas (L.) Lam) is an edible tuber native to America and the sixth most important food crop worldwide. China leads its production in a global market of USD 45 trillion. SP domesticated varieties differ in specific phenotypic/genotypic traits, yet all of them are rich in s...

Szczegółowa specyfikacja

Zapisane w:

Opis bibliograficzny
1. autor:	Abraham, Wall-Medrano
Kolejni autorzy:	Escobar-Puentes, Alberto A., Palomo, Ivan, Villegas-Ochoa, Monica A., Gonzalez-Aguilar, Gustavo A., Olivas-Aguirre, Francisco Javier, Fuentes, Eduardo, Rodríguez, Lyanne
Format:	Artículo
Język:	en_US
Wydane:	2022
Hasła przedmiotowe:	Sweet potato Phenolic compounds Phytochemical Food info:eu-repo/classification/cti/3
Dostęp online:	https://doi.org/10.3390/foods11071058 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997864/
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

Podobne zapisy

Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value
od: Abraham, Wall-Medrano
Wydane: (2021)

Effect of copper oxide nanoparticles on two varieties of sweetpotato plants
Wydane: (2020)

Cápsulas de polvo de arándano (Vaccinium corymbosum L.) como propuesta nutracéutica para mejorar la estabilidad gastrointestinal in vitro de compuestos fenólicos
od: Abraham, Wall-Medrano
Wydane: (2022)

Campus Virtual: Hot potatoes (alumno)
od: Universidad Autónoma de Ciudad Juárez, i wsp.
Wydane: (2016)

Synergistic interactions between tocol and phenolic extracts from tree nuts species against human cancer cell lines
od: Abraham, Wall-Medrano
Wydane: (2022)

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
od: Subiria-Cueto, Rodrigo
Wydane: (2019)

Phenolic compounds in herbs and spices
od: de la Rosa, Laura A.
Wydane: (2018)

Cardioprotective effect of red wine and grape pomace
Wydane: (2021)

Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico
od: Alvarez-Parrilla, Emilio
Wydane: (2020)

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Wydane: (2021)

Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
od: Ayala Zavala, Jesus Fernando
Wydane: (2019)

Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
od: Alvarez-Parrilla, Emilio
Wydane: (2020)

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
Wydane: (2021)

Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and their antioxidant and anti-inflammatory potential.
od: Abraham, Wall-Medrano
Wydane: (2022)

Byproducts of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
od: Vázquez-Flores, Alma A.
Wydane: (2018)

Nutritional characterization of lablab (Lablab purpureus (L.) Sweet)
od: H. González-García, i wsp.
Wydane: (2018)

Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers and steams
od: Velderrain Rodríguez, Gustavo
Wydane: (2018)

Modulatory effects of main Mango (Mangifera indica L. cv. “Ataulfo”) phenolics on the growth of selected probiotic and pathogenic bacteria
od: Pacheco-Ordaz, R.
Wydane: (2018)

Health Benefits of Mango By-products
od: Abraham, Wall-Medrano
Wydane: (2020)

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits
od: de Camargo, Adriano Costa
Wydane: (2019)

Editorial: Gastrointestinal fate and health effects of dietary antioxidants
od: Abraham, Wall-Medrano
Wydane: (2022)

Characterization of the morphometry, germination process, phytochemicals, and antioxidant capacity of seeds of three species of the genus Cylindropuntia (Cactacea) of Chihuahua state
Wydane: (2022)

Neofobia alimentaria: impacto sobre los hábitos alimentarios y aceptación de alimentos saludables en usuarios de comedores escolares
od: Rodriguez-Tadeo, Alejandra, i wsp.
Wydane: (2017)

Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly
od: Rodriguez-Tadeo, Alejandra
Wydane: (2021)

In vitro cytotoxic activity of bark extracts from Pinus durangensis Martinez and Quercus sideroxyla Bonpl.
od: Soto Garcia, Marcela
Wydane: (2022)

Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
od: Quiñonez Martínez, Miroslava
Wydane: (2021)

Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
od: González-Aguilar, Gustavo A.
Wydane: (2018)

The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
Wydane: (2022)

In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine bioaccesibility and biosynthesis of chronobiotics
Wydane: (2021)

Canine Detection of the Volatile Organic Compounds Related to Cervical Cancer Cells
Wydane: (2021)

Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol
Wydane: (2021)

Intelligent system for the visual support of caloric intake of food in inhabitants of a smart city using a deep learning model
od: Ochoa, Alberto
Wydane: (2020)

Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
od: Lopez Diaz, Jose Alberto
Wydane: (2020)

Home Sweet Home, on Texas-Mexican Border : Native Family and Typical Jacal /

Sauces: An undiscovered healthy complement in Mexican cuisine
od: Cárdenas-Castro, Alicia Paulina
Wydane: (2019)

Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products
Wydane: (2021)

10ª Cátedra Patrimonial en Turismo de Sergio Molina. (Dr. Dallen Timothy) / Sergio Molina, 10th Chair of Excellence in Tourism. (Dr. Dallen Timothy).
od: Universidad Autónoma de Ciudad Juárez.
Wydane: (2019)

Local markets and food security. The case of the Milpera and Puuc regions in Yucatan
od: Ana Laura Bojórquez Carrillo, i wsp.
Wydane: (2023)

Distribution of food in a specialized hospital using ambient intelligence to improve a model of macroergonomics
od: Rivera-Zárate, Gilberto
Wydane: (2019)

Information out of the blue: phenotypic correlates of abdominal color patches in Sceloporus lizards
Wydane: (2021)