Colon cancer is the second leading cause of cancer-related deaths in the U.S. and responsible for more than 50,000 deaths annually, according to the American Cancer Society.
Purple potatoes nutrition high on the antioxidant scale as well-known powerhouse foods like kale and spinach. Purple potatoes are also a great source of carbohydrates, potassium, vitamin C, folic acid and iron.
Purple color of the potatoes—as well as some other foods of that same color—belong to a family of natural chemicals called flaminoids. And flaminoids have powerful anti-cancer effects.
Aside from fighting cancer, flaminoids also:
-Protect the heart
-Stimulate the immune system
-Prevent age-related memory loss
Compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer, according to a team of researchers.
“Studies suggest that potatoes, including purple potatoes, contain resistant starch, which serves as a food for the gut bacteria, that the bacteria can covert to beneficial short-chain fatty acids such as butyric acid,” Vanamala said. “The butyric acid regulates immune function in the gut, suppresses chronic inflammation and may also help to cause cancer cells to self-destruct.”
Attacking stem cells is an effective way to counter cancer, says Jairam K.P. Vanamala, associate professor of food sciences at Penn State.
“You might want to compare cancer stem cells to roots of the weeds, Research said. You may cut the weed, but as long as the roots are still there, the weeds will keep growing back and, likewise, if the cancer stem cells are still present, the cancer can still grow and spread.”
Purple potatoes potentially used in both primary and secondary prevention strategies for cancer, Vanamala says. Primary prevention stop the initial attack of cancer, while secondary prevention help patients in remission remain cancer-free.
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