Sex Differences in Social, Health, and Lifestyle Characteristics Associated With Binge-Eating Behaviors: Results From a French National Random Population-Based Study.

Fruits and vegetables are excellent sources of bioactive compounds – primarily phytochemicals such as phenolic acids, anthocyanins, flavonoids, carotenoids, and dietary fiber – which can be used as natural additives in the food industry for various applications (for example, as thickening agents, antimicrobials, antioxidants, and colorants). Beyond their techno‐functional role, their incorporation into food matrices provides substantial health benefits, largely attributed to their antioxidant, antimicrobial, and anti‐inflammatory properties., , In alignment with the global shift towards a circular bio‐economy, the food industry is focusing on recovering these compounds from processing co‐products (including pomace, seeds, and peels) rather than relying solely on primary raw materials., , This strategy avoids competition with direct human consumption and offers a sustainable pathway for the production of high‐value additives. These industrial co‐products often exhibit higher concentrations of fiber and polyphenols than the edible pulp., , The growing consumer demand for natural, safe, and eco‐friendly ingredients and additives further underscores the importance of exploring plant‐based extracts from fruit and vegetable co‐products for diverse food applications. Among these sources, colored root vegetables are emerging as promising sources for natural pigments and bioactive compounds., Purple sweet potatoes ( L.) are particularly notable for their high phenolic content, mainly anthocyanins, containing approximately three times the concentration found in the widely consumed white or yellow varieties, which corresponds to a significantly higher antioxidant capacity. Anthocyanins are valued as water‐soluble colorants due to their appealing red and violet hues,, but their stability can be compromised by environmental variables such as temperature, oxygen, light, and pH., However, the anthocyanins in these tubers are typically acylated with ferulic or ‐coumaric acids, a structural feature that markedly enhances pigment resilience during industrial processing and subsequent storage. Consequently, the epidermal tissue of purple sweet potatoes serves as a rich source of these stable, acylated anthocyanins. Recent studies highlight that these specific anthocyanin profiles not only possess robust radical‐scavenging activity but also anti‐inflammatory properties, making them ideal candidates for extraction as natural colorants and nutraceutical ingredients.,