Yam: Is It a Functional Food by Monte Guedes CKR* in
Novel Techniques in Nutrition and Food Science_ food science
journals
Abstract
The yam (Dioscorea sp) belongs to the Discotic family and is a plant
that has an herbaceous and
scandal stem being characterized by forming tubers. The most broadcast are D
rotundata, D alata, D trífida, D esculenta and D cayennensis [1-3]. Its culture
is quite common in African countries, especially in west Africa, but also in
Brazil, mainly in Southeast and Northeast Regions [4-6]. The tuber is very well
accepted in culinary, being used cooked itself or in preparations, but it’s use
is quite explored in other areas, such as the use for medicinal purposes, with
promises to improve the systemic functioning of the organism and to be
beneficial in the treatment of some diseases [7]. Because of the association
the tuber has been studied for the purpose of maintenance and/or recovery
health as well as their functional properties. The yam has important food characteristics. The
analysis of its composition evidences that it’s rich in carbohydrates,
presenting a good energetic value, excellent fiber content, low glycemic index
(37±8) and glycemic load (13), being still a good source of vitamins and
minerals (Table 1); [8-13]. Recent studies point to the beneficial effect and
reinforce a diversity of properties related to tuber consumption, or its
isolated bioactive compounds. The main functions attributed to the yam are
immunomodulatory, antioxidant and anti-inflammatory action, modulation in lipid
and glucose uptake and metabolism and performance as protective agent for the treatment
and prevention of menopause, cancer and hypertension.
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