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Roots and Tubers as Functional Foods

  • Anoma ChandrasekaraEmail author
Reference work entry
Part of the Reference Series in Phytochemistry book series (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.

Keywords

Antioxidative Hypoglycemic Hypocholesterolemic Phenolic compounds Saponins 

List of 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

Notes

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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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Department of Applied Nutrition, Faculty of Livestock Fisheries and NutritionWayamba University of Sri LankaGonawilaSri Lanka

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