Research: Whole food, purple potatoes may help prevent colon cancer

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Eating purple potatoes could reduce the risk of developing colon cancer, according to a new study. Pigs fed the vegetables found levels of a damaging protein that fuels tumours and other inflammatory bowel diseases were reduced by six times. Researchers say other colorful fruits and vegetables, such as broccoli and red grapes, could bring the same beneficial effects. The study in pigs by an international team of researchers found purple fleshed potatoes suppressed the spread of colon cancer stem cells – even as part of a high calorie diet. Both uncooked and baked potatoes had similar effects. According to Jairam K.P. Vanamala, associate professor of food sciences, Penn State, white potatoes may have helpful compounds, but the purple potatoes have much greater concentrations of these anti-inflammatory, anti-oxidant compounds. More