Purple potato may pack cancer prevention punch – even after cooking

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. More