Effect of purple sweet potato leaves consumption on exercise-induced oxidative stress and IL-6 and HSP72 levels

Wen Hsin Chang, Xue Ping Hu, Ying Fen Huang, Tzu Shao Yeh, Jen Fang Liu

Research output: Contribution to journalArticlepeer-review

47 Citations (Scopus)


The aim of this study was to evaluate the effects of purple sweet potato leaves (PSPL) consumption on oxidative stress markers in a healthy, nontrained, young male population after completing a running exercise protocol. A crossover design was applied, with 15 subjects participating in a two-step dietary intervention period. Each subject was given a high-(PSPL group) or low-polyphenol (control group) diet for 7 days with a 14-day washout period. After each dietary intervention period, all subjects performed 1 h of treadmill running at a speed corresponding to 70% of each subject's individual maximal oxygen uptake (V̇O2max). Blood samples were taken before exercise and at 0, 1, and 3 h after exercise. Compared with the control group, PSPL consumption significantly increased plasma total poly-phenols concentration and total antioxidant power (i.e., the ferric-reducing ability of plasma) in the PSPL group. The markers of oxidative damage, plasma TBARS and protein carbonyl, significantly decreased. Plasma IL-6 concentration also decreased. However, no significant difference was found in HSP72 levels between the two groups. These findings indicate that consuming a high-polyphenol diet for 7 days can modulate antioxidative status and decrease exercise-induced oxidative damage and pro-inflammatory cytokine secretion.

Original languageEnglish
Pages (from-to)1710-1715
Number of pages6
JournalJournal of Applied Physiology
Issue number6
Publication statusPublished - Dec 2010


  • Exercise
  • Heat shock protein 72
  • Interleukin-6
  • Oxidative stress
  • Purple sweet potato leaves

ASJC Scopus subject areas

  • Physiology
  • Physiology (medical)


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