The sweet potato, or batata, prevents diabetes and hypertension; it also boasts antioxidant properties
Widespread in Latin America, the sweet potato, also known as yam, has effective therapeutic functions. Among the scientifically proven benefits there is the diabetes prevention, of hypertension and its properties are appreciated antioxidants.
The extract of its peel reduces basal blood sugar, cholesterol and glycated hemoglobin
To study the tuber and its effects on the diabetesin particular, the researchers of the Biomedical Engineering Institute of the Cnr of Padua have recently been investigating the characteristics and the effects of the sweet potato, working with people with type II diabetes, in collaboration with the University of Vienna. . The result turned out to be interesting: the extract from the peel of sweet potato (caiapo) reduces basal blood sugar, the cholesterol and glycated hemoglobin, improving the general condition of patients.
In Japan, with its skin, diabetes, hypertension and anemia are treated
For the Japanese and in particular for those of the Kagawa region it is not news: the consumption of the batata is a habit. Like raw and cooked and, moreover, from the peel in this region they get medicines to treat diabetes, hypertension and anemia.
The leaves would reduce the risks of lung and breast cancer
In oriental medicine it is considered a true panacea: the leaves would reduce the risks of lung cancer, while the batata itself has preventive effects of breast cancer.
Rich in anthocyanins, flavonoids and antioxidants, it is used in the cosmetic industry in antiaging preparations
Even in the West, if they are beginning to appreciate the qualities, the wealth of anthocyanins, flavonoids and antioxidants have earned them a front line position in thecosmetic industry, where it is used in antiaging preparations.
Related to the American potato and widespread in Europe since 1500, in Italy it had little success until the beginning of the 20th century
This tuber has an irregular and elongated shape and is a close relative of the American potato, began to spread in Europe after Columbus's explorations, but in Italy it had little success until the beginning of the 20th century. It is currently (successfully) cultivated in some Italian regions, so much so that it has become an agricultural product of excellence in Veneto, Emilia Romagna and in the Pontine plain.
Perfect for soups, sauces as a side dish stewed or sautéed in a pan
Its taste is sweet and pleasant. In soups It gives a creamy and delicate touch, but can be used in the preparation of sauces and as a side dish stewed or sautéed in a pan.
Barbara Roncarolo
December 9th 2015
updated by Marianna Tognini
December 2018
DISCOVER SALE & PEPE COOKING COURSES
This recipe has already been read 260 times!