New Study: Purple Potatoes May Kill Cancer Stem Cells
Potentially Profound Purple Potatoes
According to a new study published in The Journal of Nutritional Biochemistry and supported by the United States Department of Agriculture, baked purple potatoes have a compound which scientists believe might destroy colon cancer stem cells and limit the spread of cancer. The study conducted by scientists at Pennsylvania State University baked purple potatoes, similar to one preparing them at home.
Their previous study revealed that potatoes, including purple ones, contain resistant starch that supports healthy gut bacteria. Bacteria that can convert starch to beneficial short-chain fatty acids such as butyric acid, says Jairam KP Vanamala of Penn State.
According to Vanamala, butyric acid plays an active role in suppressing chronic inflammation in the gut and may also help trigger cancer cells to self-destruct. It was observed in the study that baked potato extract worked as a hindrance in the spread of colon cancer stem cells.
Include Purple Potatoes In Your Diet
Researchers recommend eating a medium size purple potato for lunch and dinner, or just one large purple potato each day. Based on these and additional findings, researchers claim that the compounds responsible for a myriad of vibrant colors in fruits and vegetables can play an effective role in suppressing cancer growth.
“When you eat from the rainbow, instead of one compound, you have thousands of compounds, working on different pathways to suppress the growth of cancer stem cells,” says Vanamala.
Next, Vanamala plans to test humans on this potentially cancer killing benefit. Purple potatoes may be used in the future as both primary and secondary cancer prevention strategies.
Reader – Will you be eating purple potatoes now?
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(H/T) Component in purple potatoes could be cancer deterrent: study