{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T13:57:29Z","timestamp":1787579849626,"version":"build-2736575974"},"reference-count":153,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2021,5,17]],"date-time":"2021-05-17T00:00:00Z","timestamp":1621209600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Increasing urbanization in developing countries has resulted in busier lifestyles, accompanied by consumption of fast foods. The consequence is an increased prevalence in noncommunicable diseases (NCDs). Food-based approaches would be cheaper and more sustainable in reducing these NCDs compared to drugs, which may have side effects. Studies have suggested that consuming functional foods could potentially lower NCD risks. Sweetpotato is regarded as a functional food because it contains bioactive compounds. Recently, sweetpotato has gained attention in sub-Saharan Africa (SSA), but research has focused on its use in alleviating micronutrient deficiencies such as vitamin A deficiency, particularly the orange-fleshed variety of sweetpotato. Some studies conducted in other parts of the world have investigated sweetpotato as a functional food. There is a need to characterize the sweetpotato varieties in SSA and determine how processing affects their bioactive components. This review highlights some of the studies conducted in various parts of the world on the functionality of sweetpotato, its bioactive compounds, and how these are influenced by processing. In addition, the potential health benefits imparted by sweetpotato are expounded. The knowledge gaps that remain in these studies are also addressed, focusing on how they can direct sweetpotato research in SSA.<\/jats:p>","DOI":"10.3390\/molecules26102971","type":"journal-article","created":{"date-parts":[[2021,5,17]],"date-time":"2021-05-17T12:19:57Z","timestamp":1621253997000},"page":"2971","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":83,"title":["The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review"],"prefix":"10.3390","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9632-7427","authenticated-orcid":false,"given":"Flora C.","family":"Amagloh","sequence":"first","affiliation":[{"name":"Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda"},{"name":"CSIR\u2013Savanna Agricultural Research Institute, Tamale P.O. Box TL 52, Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Benard","family":"Yada","sequence":"additional","affiliation":[{"name":"Root Crops Program, National Crops Resources Research Institute, National Agricultural Research Organization, Kampala P.O. Box 7084, Uganda"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gaston A.","family":"Tumuhimbise","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7243-0972","authenticated-orcid":false,"given":"Francis K.","family":"Amagloh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale P.O. Box TL 1882, Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Archileo N.","family":"Kaaya","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala P.O. Box 7062, Uganda"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,5,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1186\/s12992-014-0081-9","article-title":"Non-communicable diseases (NCDs) in developing countries: A symposium report","volume":"10","author":"Islam","year":"2014","journal-title":"Glob. Health"},{"key":"ref_2","unstructured":"Campos, M.R.S. (2019). Functional food consumption and its physiological effects. Bioactive Compounds-Health Benefits and Potential Applications, Elsevier Inc."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Galanakis, C. (2017). Introduction to nutraceuticals and functional food components. Nutraceutical and Functional Food Components, Elsevier Inc.","DOI":"10.1016\/B978-0-12-805257-0.00001-6"},{"key":"ref_4","unstructured":"Singh, R.B., Watson, R.R., and Takahashi, T. (2019). 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