The antioxidant potential of sweet potato greens in preventing cardiovascular disease risk in hamster

Antioxidants as vitamin C (1.29 mg/g) and total phenols (41.80 mg/g gallic acid equivalent) contained in sweet potato greens (SPGs) possibly enhance biomarkers for reduced cardiovascular disease risks. Therefore, this research evaluated the role of SPGs in ‘calorie balanced’ diets for preventing CVD risk factors. Sixty male Golden Syrian hamsters, 4 weeks old were divided into six groups and fed for 4 weeks a normal fat (NF‐12%) or high fat (HF‐45%) diet each with three levels of sweet potato greens: no sweet potato greens (NS), low sweet potato greens (LS) and high sweet potato greens (HS). Weight gain for 4 weeks was significantly lower at p<0.05 in the HS group versus the NS and LS in both the NF and HF groups. Higher antioxidant capacity [1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) free radicals scavenging rate] was measured in plasma of the LS and HS groups. Pearson’s correlation between total antioxidant capacity and HDL‐C suggested a positive trend in the NF versus the HF group. Plasma TC, LDL‐C + VLDL‐C and TAG were significantly lower, and HDL‐C higher in the LS and HS treatment groups. A significant negative correlation was observed between HDL‐C and LDL‐C+VLDL, p< 0.05. Generally, SPGs showed potential for preventing risk factors for CVD through significantly altering plasma lipids and reducing weight gain in hamsters fed the HS diet.