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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