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Roots and Tubers as Functional Foods

  • Living reference work entry
  • First Online:
Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Starchy roots and tuber crops are important components in the human diet. There are number of roots and tubers belonging to several species and make an extensive biodiversity even within the same geographical location. From the ancient time of human evolution starchy roots and tubers have been a part of food choices and add variety to the modern diet in addition to offering numerous desirable nutritional and health benefits such as antiobesity, antioxidative, hypoglycemic, hypocholesterolemic, antimicrobial, and immunomodulatory activities, among others. There are a number of bioactive constituents, namely, phenolic compounds, saponins, bioactive proteins, glycoalkaloids, phytic acids, and hydroxycoumarins, reported in tuber crops. Except the common potatoes, sweet potatoes, and cassava, other starchy tuber crops are yet to be explored for their nutritional and health benefits to use as functional foods. Some edible tubers are served for traditional and alternative medicinal sources. Tubers and roots are potential functional foods and nutraceutical ingredients to manage a number of ailments and to ensure general wellness.

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Abbreviations

AMPK:

Adenosine monophosphate-activated protein kinase

ACC:

Acetyl coenzyme A carboxylase

DPPH:

2,2, diphenyl-1-picrylhydrazyl

ERK:

Extracellular signal-regulated protein kinase

FAO:

Food and Agriculture Organization

GAE:

Gallic acid equivalents

GGT:

Glutamyltransferase

HCC:

Hepatocellular carcinoma

LPS:

Lipopolysaccharide

MTT:

Microculture tetrazolium treatment assay

NCDs:

Noncommunicable diseases

NASA:

National Aeronautics and Space Administration

NO:

Nitric oxide

IFN-γ:

Interferon- γ

ORAC:

Oxygen radical absorbance capacity

OGTT:

Oral glucose tolerance test

SHBG:

Sex hormone binding globulin

SOD:

Superoxide dismutase

TPC:

Total phenolic content

t-BHP:

Tert-butylhydroperoxide

WSSP:

White skinned sweet potatoes

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Acknowledgment

This research was supported by the Research Grant Scheme of Wayamba University of Sri Lanka through a grant (SRHDC/RP/04/13-09) to AC. The author wishes to thank members of the research team Apeksha Herath, Jayani Wijerathne, Upuli Dahanayake, Thamilini Joshepkumar, and Saman Ranasinghe at Wayamba University of Sri Lanka.

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  1. Department of Applied Nutrition, , Faculty of Livestock Fisheries & Nutrition, Wayamba University of Sri Lanka, Gonawila, Sri Lanka

    Anoma Chandrasekara

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  1. Anoma Chandrasekara
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Correspondence to Anoma Chandrasekara .

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  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Chandrasekara, A. (2018). Roots and Tubers as Functional Foods. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_37-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_37-1

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  • Print ISBN: 978-3-319-54528-8

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