Purple potatoes may slash risk of colon cancer, says study
Research finds that other colourful fruits and vegetables, such as broccoli and red grapes, could bring the same beneficial effects.
According to a new study, eating purple potatoes could reduce risk of developing colon cancer.
The study, conducted on pigs, found that the animals who were fed the vegetables had levels of a damaging protein that fuels tumours and other inflammatory bowel diseases reduced by six times.
The study, conducted by Pennsylvania State University said that other colorful fruits and vegetables, such as broccoli and red grapes, could bring the same beneficial effects.
According to the study, the findings add to a body of research that suggests a ‘rainbow diet’ contains a cocktail of anti-inflammatory chemicals that can prevent chronic illnesses.
The study further states that understanding how the food compounds work could lead to new drugs for cancer and other serious conditions.
The study in pigs, which have a digestive system very similar to humans, found purple fleshed potatoes suppressed the spread of colon cancer stem cells – even as part of a high calorie diet. The pigs, fed with purple potato had six times less of a damaging protein called IL-6 (interleukin-6) which fuel tumours and other inflammatory bowel diseases compared to a control group on a normal diet.