Purple potato may pack cancer prevention punch - even after cooking

By Nathan Gray contact

- Last updated on GMT

Purple potato may pack cancer prevention punch - even after cooking

Related tags: Cancer

Anthocyanin compounds found in purple potatoes may help in the prevention of certain types of cancer, even after cooking, say researchers.

The new data, published in the Journal of Nutritional Biochemistry​, tested the potential for anthocyanin-containing purple potatoes to block the growth of cancer tumours, even when they have been cooked – after previous research suggested that the polyphenols found in purple potatoes (PP) may help to battle cancer.

Led by Venkata Charepalli from Pennsylvania State University, the team used laboratory tests including in vitro​ cell line investigations and animal modelling to test how PP impacted colon cancer growth, and in particular, colon cancer stem cells (CSCs), which have previously been suggested to be target by dietary bioactives such as curcumin.

“However, there are no laboratory studies investigating the anti-cancer properties of dietary whole foods such as PP on colon CSCs,” ​noted Charepalli and colleagues – who noted that the establishment of a link between anthocyanin-containing PP and inhibiting colon CSCs could be very impactful.

The team reported that their data from in vitro and mouse models suggests that baked purple-fleshed potatoes suppressed the growth of colon cancer tumours by targeting the cancer's stem cells.

They added that there may be several substances in purple potatoes that work simultaneously, and on multiple pathways, to help kill the colon cancer stem cells, including anthocyanins and chlorogenic acid, and resistant starch.

"Our earlier work and other research 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,"​ said study senior author Professor Jairam Vanamal – also of Penn State. "The butyric acid regulates immune function in the gut, suppresses chronic inflammation and may also help to cause cancer cells to self-destruct."

Vanamala concluded that purple potatoes could be potentially used in both primary and secondary prevention strategies for cancer – but warned that because cancer is such a complex disease, a silver bullet approach is just not possible for most cancers.

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2 comments

Copyright protection

Posted by Shane Starling,

Dear Mr Smith,

We have encountered problems of widespread plagiarism, mostly by content farmers, hence the imposition of the copyright protection.

Readers like yourself who scrupulously share the material are the unfortunate victims here.

Feel free to contact us if there are articles you want to share and we can authorise that on a case by case basis.

Yours faithfully,

Shane Starling
Senior editor
Food Ingredients EMEA/APAC

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You really do not want to disseminate this good information, do you

Posted by Jerry E Smith,

When I share an article, I typically copy some of the body of the article, so that those who read my posts, will be interested enough to come to the article to read more.
I NEVER claim the information as my own.
I ALWAYS include the link to the article.

I find it totally stupid and counter productive to place that simple link and a two sentence summary.
No one is going to read that.

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