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Diet & Health : Cancer Last Updated: Apr 20, 2011 - 9:38:09 AM


Pigments in purple corn may help fight colon cancer
By Sue Mueller
Sep 30, 2008 - 9:46:52 PM

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Tuesday Sep 30, 2008 (foodconsumer.org) -- A new study published in Sep 16 2008 issue of the Journal of Agricultural and Food Chemistry suggests that eating lots of anthocyanins-rich foods may reduce risk of colon cancer.

 

Anthocyanins are antioxidant pigments in plant foods.

 

Pu Jing from the Ohio State University and colleagues compared extracts from purple corn, chokeberry, bilberry, purple carrot, grape, radish, and elderberry for their inhibitory effects against the growth of colon cancer cells.

 

They found that anthocyanins from purple corn were most potent followed by extracts from Chokeberry and bilberry, and extracts from purple carrot and grape. Extracts from radish and elderberry were least effective against colon cancer cells.

 

Another study reported in 2006 also showed anthocyanins from six berries promoted apoptosis or programmed cell deaths, a cellular activity that kills cancer cells.

 

Colon cancer is diagnosed in 108,070 people in the United States.







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