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The Nutritious Benefits Of Purple Sweet Potato That Will Surely Satisfy You

The creamy, yellow flesh of orange sweet potatoes is a familiar comfort, while a lump of purple tuber might look a little out of place at your dinner table.

Purple sweet potatoes are high-antioxidant foods that are eye-catching since the skin and the flesh are both purple, making them a beautiful adornment to any plate. But it’s not just the color that’s appealing. Purple sweet potatoes offer a host of awesome benefits from working as a healthy food-coloring agent to helping regulate blood pressure to aiding athletic performance and more.

Benefits of Purple Sweet Potatoes

1. Healthy Food-Coloring Alternative

Potatoes, carrots and other root vegetables are used for coloring foods and grown specifically for the natural colors industry. This is great news since they’re completely natural versus the numerous chemical food dyes linked to cancer that have been used for years.

2. Help Lower and Regulate Blood Pressure

A small study presented by the American Chemical Society found that eating purple sweet potatoes may lower blood pressure. This could be because of their effect on the capillaries and blood vessels, along with the high concentration of a phytochemical called chlorogenic acid, which has been linked to lower blood pressure found in some studies.

The health benefits are similar to what the popular nutrient-rich providers broccoli, spinach and Brussels sprouts provide. And let’s not forget about the potassium they contain, which offers the regulation of blood pressure. This makes purple sweet potatoes and other similar foods excellent additions to any high blood pressure diet treatment plan.

3. May Prevent Blood Clots

Thrombosis, a formal name for blood clotting, is a leading cause of death throughout the world but can be prevented, possibly by adding a little purple potato into your diet. As noted previously, the purple potato contains chlorogenic acid. This acid has been shown to break down blood clots and inhibit the enzymatic activity of procoagulant proteins and peptides.

Research published in the Journal of Biochemical and Molecular Toxicology found that chlorogenic acid delayed the development of blood clots in mice, demonstrating the anti-thrombotic effect and making it a potential agent for the treatment of blood clots, including possible prevention.

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This Article Was Written By

Jeny Rose Rodriguez

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