{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T01:42:47Z","timestamp":1790732567065,"version":"4.1.0"},"reference-count":161,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2025,9,4]],"date-time":"2025-09-04T00:00:00Z","timestamp":1756944000000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,9,1]],"date-time":"2025-09-01T00:00:00Z","timestamp":1756684800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002713","name":"Imam Mohammed Ibn Saud Islamic University","doi-asserted-by":"publisher","award":["IMSIU\u2010DDRSP2502"],"award-info":[{"award-number":["IMSIU\u2010DDRSP2502"]}],"id":[{"id":"10.13039\/501100002713","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Ipomoea batatas<\/jats:italic>\n                    <\/jats:styled-content>\n                    , commonly known as sweet potato, is an increasingly valued functional food because of its vivid coloration and rich bioactive compounds, especially anthocyanins and carotenoids, such as ipomoeaxanthin. This review focuses on the bioavailability, mechanisms of action, and therapeutic potential of sweet potato\u2010derived anthocyanins in diabetes and metabolic disorders. Anthocyanins, which are plant pigments, exhibit high antioxidant activity by scavenging free radicals and stimulating endogenous antioxidant enzymes such as catalase and superoxide dismutase, thereby protecting cellular structures from damage and reducing oxidative damage in vital metabolic organs such as the pancreas, liver, brain, and muscles. Anthocyanins also increase insulin sensitivity, regulate glucose metabolism, and regulate enzymes involved in carbohydrate digestion, thus reducing the risk of diabetes. In addition, anthocyanins inhibit low\u2010grade chronic inflammation by inhibiting the inflammatory mediators TNF\u2010\u03b1, IL\u20106, and NF\u2010\u03baB signaling pathways implicated in the progression of type 2 diabetes. Clinical evidence supports preclinical animal models and ongoing human trials favoring sweet potato consumption to enhance glucose control and decrease insulin resistance. However, challenges remain regarding the poor bioavailability of anthocyanins and the need for stronger human studies. In addition to anthocyanins, sweet potatoes contain diverse nutrients that contribute to their metabolic health. This review highlights the significance of sweet potatoes as a functional food ingredient in diabetes prevention diets and encourages new processing methods that can sustain their bioactive potential.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70895","type":"journal-article","created":{"date-parts":[[2025,9,4]],"date-time":"2025-09-04T08:41:56Z","timestamp":1756975316000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Anthocyanins From Sweet Potatoes (\n                    <i>Ipomoea batatas<\/i>\n                    ): Bioavailability, Mechanisms of Action, and Therapeutic Potential in Diabetes and Metabolic Disorders"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6650-9203","authenticated-orcid":false,"given":"Sammra","family":"Maqsood","sequence":"first","affiliation":[{"name":"National Institute of Food Science and Technology, University of Agriculture Faisalabad  Faisalabad Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nosiba S.","family":"Basher","sequence":"additional","affiliation":[{"name":"Department of Biology, College of Sciences Imam Mohammad Ibn Saud Islamic University (IMSIU)  Riyadh Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-5290-7631","authenticated-orcid":false,"given":"Muhammad Tayyab","family":"Arshad","sequence":"additional","affiliation":[{"name":"Functional Food and Nutrition Program, Faculty of Agro\u2010Industry Prince of Songkla University  Hatyai Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2893-4249","authenticated-orcid":false,"given":"Ali","family":"Ikram","sequence":"additional","affiliation":[{"name":"University Institute of Food Science and Technology The University of Lahore  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Douglas S.","family":"Kalman","sequence":"additional","affiliation":[{"name":"Dr. Kiran C. Patel College of Osteopathic Medicine Nova Southeastern University  Fort Lauderdale Florida USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7143-260X","authenticated-orcid":false,"given":"Md. Sakhawot","family":"Hossain","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology Jashore University of Science and Technology  Jashore Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-2089-9321","authenticated-orcid":false,"given":"Emmanuel","family":"Laryea","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Kwame Nkrumah University of Science and Technology  Kumasi Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6382-8807","authenticated-orcid":false,"given":"Nasir A.","family":"Ibrahim","sequence":"additional","affiliation":[{"name":"Department of Biology, College of Sciences Imam Mohammad Ibn Saud Islamic University (IMSIU)  Riyadh Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,9,4]]},"reference":[{"key":"e_1_2_17_2_1","doi-asserted-by":"publisher","DOI":"10.1177\/2058738418814678"},{"key":"e_1_2_17_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.07.001"},{"key":"e_1_2_17_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox11101867"},{"key":"e_1_2_17_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26102971"},{"key":"e_1_2_17_6_1","doi-asserted-by":"publisher","DOI":"10.32604\/phyton.2020.011979"},{"key":"e_1_2_17_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12142810"},{"key":"e_1_2_17_8_1","unstructured":"Ayeleso T. B.n.d.\u201cChemical Profiles Antioxidant Activities and Antidiabetic Potential of Selected South African Grown Cultivars of Sweet Potato.\u201d Doctoral Dissertation North\u2010West University South Africa."},{"issue":"1","key":"e_1_2_17_9_1","first-page":"169","article-title":"Anti\u2010Hyperglycemic Effect of Extracts of Orange\u2010Fleshed Sweet Potato Cultivar Mediated by the Inhibition of Carbohydrate Metabolizing Enzymes","volume":"27","author":"Ayeleso T. 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