<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0004-0622</journal-id>
<journal-title><![CDATA[Archivos Latinoamericanos de Nutrición]]></journal-title>
<abbrev-journal-title><![CDATA[Arch Latinoam Nutr]]></abbrev-journal-title>
<issn>0004-0622</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Latinoamericana de Nutrición]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0004-06222025000100065</article-id>
<article-id pub-id-type="doi">10.37527/2025.75.1.007</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Batata (Ipomoea batatas, L.) tubérculo nutritivo y saludable. Revisión]]></article-title>
<article-title xml:lang="en"><![CDATA[Sweet potato (Ipomoea batatas L.), nutritious and healthy tuber. A review]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerra]]></surname>
<given-names><![CDATA[Marisa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres]]></surname>
<given-names><![CDATA[Alexia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Simón Bolívar Dpto. Tecnología de Procesos Biológicos y Bioquímicos ]]></institution>
<addr-line><![CDATA[Caracas ]]></addr-line>
<country>Venezuela</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2025</year>
</pub-date>
<volume>75</volume>
<numero>1</numero>
<fpage>65</fpage>
<lpage>77</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_arttext&amp;pid=S0004-06222025000100065&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_abstract&amp;pid=S0004-06222025000100065&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_pdf&amp;pid=S0004-06222025000100065&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Introducción:  La batata (Ipomoea batatas L.) es uno de los tubérculos más cultivado en el mundo. Su cultivo y consumo actual está enfocado en su composición nutricional y como proveedor de compuestos bioactivos para la prevención de enfermedades relacionadas a la alimentación.  Objetivo:  Revisar las propiedades nutricionales y funcionales de la batata, la forma de procesarla y el desarrollo de nuevos productos saludables para aumentar su consumo.  Materiales y métodos:  Se utilizaron varias bases de datos (ResearchGate, Academia Edu, SciELO, Latindex, Science Direct, Scopus, Pub Med) y se seleccionaron las investigaciones más representativas para cumplir los objetivos.  Resultados:  Los tubérculos de la batata son ricos en almidones, azucares, fibra, proteínas, vitaminas, minerales y microcomponentes bioactivos. Estudios &#8220;in vivo e in vitro&#8221; han demostrado el efecto benéfico de los antioxidantes de la batata, principalmente &#61538;-caroteno y antocianinas, para prevenir o tratar algunas enfermedades. La cocción al vapor es la más eficiente en la retención de nutrientes y la obtención de harinas la forma más estable para la conservación, usos y comercialización. Del procesamiento se obtienen almidones, azúcares, colorantes, purés, bebidas, pastas y snack, casi todos saludables.  Conclusiones:  Tubérculos de Ipomoea batata anaranjados y morados tienen mayor contenido de compuestos bioactivos. Existen resultados positivos sobre algunas enfermedades y en su actividad anticancerígena, evaluada mediante ensayos "in vitro" e "in vivo". En humanos, aún faltan estudios de seguridad y eficacia que respalden su uso futuro y permitan el desarrollo de fármacos e investigaciones que evalúen el beneficio de los compuestos bioactivos en alimentos saludables.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Introduction: The sweet potato (Ipomoea batatas L.) is one of the most cultivated tubers in the world. Its cultivation and current consumption are focused on its nutritional composition and as a supplier of bioactive compounds for the prevention of diseases related to feeding.  Objective: To review the nutritional and functional properties of sweet potatoes, the way they are processed and the development of new healthy products to increase their consumption.  Materials and methods: Several databases were used (ResearchGate, Academia Edu, SciELO, Latindex, Science Direct, Scopus, Pub Med) and the most representative research was selected to meet the objectives.  Results: Sweet potato tubers are rich in starches, sugars, fiber, proteins, vitamins, minerals and bioactive micro components. &#8220;In vivo" and "in vitro&#8221; studies have shown the beneficial effect of sweet potato antioxidants, mainly &#61538;-carotene and anthocyanins, to prevent or treat some diseases. Steam cooking is the most efficient in retaining nutrients and obtaining flour is the most stable form for conservation, use and marketing. Starches, sugars, dyes, purees, drinks, pastes and snacks are obtained from processing, almost all of which are healthy.  Conclusions: Orange and purple sweet potato Ipomoea tubers have a higher content of bioactives compounds. There are positive results on some diseases and their anticancer activity, evaluated by &#8220;in vivo" and "in vitro&#8221; test. In humans, there is still a lack of safety and efficacy studies to support their future use and allow for the development of drugs and research that evaluate the benefit of bioactive compounds in healthy foods.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[batata]]></kwd>
<kwd lng="es"><![CDATA[alimento funcional]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="en"><![CDATA[sweet potato]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
</kwd-group>
</article-meta>
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