Could Purple Potatoes Change the Face of Colon Cancer Prevention?

Each year, more than 50,000 people in the United States die of colon cancer. Current colon cancer treatments include surgery, chemotherapy, and radiation; however, studies are now showing that baked purple potatoes have been found to contain substances that may just help in the fight against colon cancer. 

The study, conducted by Penn State professor and faculty member Jairam K.P. Vanamala, was conducted in two phases: one in petri dishes and one in mice. Both phases resulted in the potatoes suppressing the spread of the cancer cells and increasing their destruction. Purple potatoes have also been given to animals, and it has been discovered that these animals end up healthier than animals treated with drugs. While tests in humans haven’t been conducted yet, scientists believe that in order to get the same results, humans would need to eat either one large or two medium purple potatoes per day. 

Why does this work? Scientists suggest the substances, such as anthocyanins, chlorogenic acid, and resistant starch in the purple potatoes work together to help kill the cancer cells. Anthocyanins are odorless and nearly flawless, belonging to a class of molecules called flavonoids, and they contain potent antioxidant properties. Chlorogenic acid is a natural chemical compound and, as an antioxidant, has been found to release glucose into the bloodstream after a meal. Resistant starch is nourishment for bacteria that live in the gut and convert to fatty acids that may result in the death of cancer cells. 

The first step in preventing colon cancer is to check with your doctor and get screened. The doctors at GI Associates are always available. Book your appointment now.

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