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Experts have discovered that SPP, found in sweet potatoes, suppresses appetite as well as controlling lipid metabolism in mice.

Japanese scientists have discovered that the leftover starchy water from cooking sweet potato might have positive slimming effects as well as aiding in digestion.

Published in the journal Heliyon, the team were seeking methods of reusing the proteins in the wastewater from the mass industrial processing of sweet potatoes. Led by Dr. Koji Ishiguro of the National Agriculture and Food Research Organisation, they began investigating the nutritional value and dietary effects of the vegetable’s leftover water to cope with the whopping 105 million metric tons being produced annually.

According to Medical News Today, Japan sees roughly 15 per cent of the vegetable being used in the production of starch-derived products, such as flour, noodles, bread, sweets, liquors, pectin etc.

Currently, this results in a vast amount of wastewater finding its way to rivers and oceans, and causing detrimental environmental issues in the process.

The mice that were given a high concentration of sweet potato peptide protein (SPP) were found to have lower body weight, liver mass, cholesterol levels, triglycerides, and higher levels of metabolic hormones.