Biki Islary, Dora Ponio, Lemhai Wangjen, Likha Phon, Nemcha Jugli, Raja Yangfo and Kasinam Doruk

Black sweet potato (Ipomoea batatas) is a nutrient-dense root vegetable known for its high anthocyanin content, particularly in dark purple to black varieties. This review explores the phytochemical composition and therapeutic potential of black sweet potato, highlighting its antioxidant, anti-inflammatory, anticancer, antidiabetic, and antimicrobial properties. The bioactive compounds present, such as anthocyanins, flavonoids, phenolic acids, and carotenoids, contribute to its health-promoting effects. Cultivation of black sweet potato can also provide economic and nutritional benefits for farmers. These findings suggest that black sweet potato is a valuable functional food with significant pharmacological and agricultural relevance.

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