Anthocyanins From Sweet Potatoes (): Bioavailability, Mechanisms of Action, and Therapeutic Potential in Diabetes and Metabolic Disorders.

, commonly known as sweet potato, is an increasingly valued functional food because of its vivid coloration and rich bioactive compounds, especially anthocyanins and carotenoids, such as ipomoeaxanthin. This review focuses on the bioavailability, mechanisms of action, and therapeutic potential of sweet potato-derived anthocyanins in diabetes and metabolic disorders. Anthocyanins, which are plant pigments, exhibit high antioxidant activity by scavenging free radicals and stimulating endogenous antioxidant enzymes such as catalase and superoxide dismutase, thereby protecting cellular structures from damage and reducing oxidative damage in vital metabolic organs such as the pancreas, liver, brain, and muscles. Anthocyanins also increase insulin sensitivity, regulate glucose metabolism, and regulate enzymes involved in carbohydrate digestion, thus reducing the risk of diabetes. In addition, anthocyanins inhibit low-grade chronic inflammation by inhibiting the inflammatory mediators TNF-α, IL-6, and NF-κB signaling pathways implicated in the progression of type 2 diabetes. Clinical evidence supports preclinical animal models and ongoing human trials favoring sweet potato consumption to enhance glucose control and decrease insulin resistance. However, challenges remain regarding the poor bioavailability of anthocyanins and the need for stronger human studies. In addition to anthocyanins, sweet potatoes contain diverse nutrients that contribute to their metabolic health. This review highlights the significance of sweet potatoes as a functional food ingredient in diabetes prevention diets and encourages new processing methods that can sustain their bioactive potential.