We have often read or heard about the advantages of eating food of different colors. Do we doubt its truth? According to a U.S. study, red, purple and blue produce has a compound called anthocyanins which may slow the growth of colon cancer cells.
Tests conducted from extracts of various fruits and vegetables such as grapes, radishes, bilberries, purple corn, purple carrots and others showed potency of the anthocyanin compound. Extract derived from purple corn was the most potent, slowing cancer cell growth by 50 percent while radish is the least potent.
There is evidence now that all fruits and vegetables that are rich in anthocyanins have compounds that can slow down the growth of colon cancer cells. These findings were presented at the national meeting of the American Chemical Society in Boston by a leading author, Monica Giusti of Ohio State University.
Source: ArcaMax
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