Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

Table 3

Percentage of 2,2-diphenyl 1-1-picrylhydrazyl (DPPH) radical scavenging activity, flavonoids, and phenolic content of selected tuber crops.

	% DPPH inhibition	Flavonoids	Total phenolics
St. Vincent yam (Dioscorea alata)
Water yam (Dioscorea alata)
Coco yam (Xanthosoma sp.)
Sweet potatoes (Ipomoea batatas)
Potatoes (Solanum tuberosum)
Yellow yam (Dioscorea cayenensis)

Source: Dilworth et al. [49].