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‘Gabi’ also good for hypertension

Manila, Philippines – Consuming yam or “gabi” is good not only for the belly but for the heart as well. This counsel from grizzled farmers has been affirmed to be true by scientists who conducted a study on the lowly root crop and found out that, indeed, it can be a good source of an anti-hypertensive protein.

Yam (Dioscorea alata Linn), locally known as “ube,” is abundantly found in tropical and subtropical countries and is notable for lasting up to six months sans refrigeration.

It can be processed into flour and starch, confectioneries, cakes, and pastries and the purple variety is highly prized by manufacturers of ice cream and other desserts.

Now, it can be processed into medicine as well.

A study funded by the Philippine Council for Health Research and Development of Department of Science and Technology (PCHRD-DoST) entitled “Production and Evaluation of PRP-1 (Philippine Rootcrops Protein 1) – a Novel Anti-hypertensive Protein Isolated from Yam” revealed that locally-produced yam can be a good source of alternative drug for the treatment of hypertension.

Hypertension or high blood pressure is a condition in which the blood pressure in the arteries is chronically elevated and could lead to organ damage and heart attack, stroke, heart failure, aneurysm, or renal failure. (Marvyn N. Benaning)