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@article{190216,
        author = {Laxmi Harishchandra Yadav and Jaya Ramnayak Yadav and Dr.Rupali Rajesh Tasgoankar},
        title = {ANTICANCER POTENTIAL OF ANTHOCYANIN FROM PURPLE FLESHED SWEET POTATO (IPOMOEA BATATAS)},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {8},
        pages = {3004-3008},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=190216},
        abstract = {Background and Objective Breast cancer is among the most common and deadly cancers affecting women across the globe.   Due to the limitations associated with traditional treatment methods, there is a growing interest in investigating naturally sourced compounds with protective effects against cancer. Purple sweet potatoes (Ipomoea batatas) are abundant in anthocyanins and have demonstrated antioxidant, anti-inflammatory, and anticancer properties.   
This research aimed to assess the chemopreventive effects of ethanolic extracts from purple sweet potato peels in a rat model of breast cancer induced by 7,12-dimethylbenz(a)anthracene (DMBA).    
The study focuses on the potential of purple sweet potato peels as a safer, natural option for breast cancer prevention. Ipomoea batatas L. varies in ecotypes, characterized by different colors of root peel and pulp, which are linked to health benefits. For instance, a deeper yellow hue indicates a higher presence of carotenoids like ßcarotene.   
 Yellow- and orange-fleshed varieties are rich in phenolic acids, while purple types have significantly higher amounts of anthocyanins, including both nonacylated and acylated forms of peonidin, cyanidin, and pelargonidin glycosides.},
        keywords = {Anthocyanin natural antioxidant functional food, health benefits 7,12-dimethylbenz(a)anthracene; anthocyanins; antioxidant effects; breast cancer; Ipomoea batatas; tumor latency},
        month = {January},
        }