© 2019 Elsevier Inc. All rights reserved. This chapter introduces the main categories, individual phenolic composition, physiological functions, processing stability, and utilization of polyphenols from sweet potato roots and tops. It starts by presenting the definition and chemical composition of anthocyanins and caffeoylquinic acids (CQAs) from sweet potato roots and tops. Then the physiological functions of polyphenols from sweet potato, including antioxidant activity, antimutagenic effect, and anticancer activity, are introduced, followed by a detailed introduction into the effect of different cooking and processing conditions, including different pH values, heating temperature, and light treatment on the stability of anthocyanins and CQA s from sweet potato roots and tops. At the end of this chapter, the research and development trend of sweet potato polyphenols are presented.
