PURPLE POTATOES: A POWERFUL ANTI AGING
The purple potatoes, so named for the color of the pulp, are a rich source of anthocyanins, powerful plant-based antioxidants.
Jairam K.P. Vanamala, Penn State University (Pennsylvania, USA), and colleagues analyzed the properties of papate purple and found that they reduce the proliferation of human colon cancer cells and induced apoptosis (cell death).
During the research, the team conducted the first laboratory study in which he observed that the extract of purple potato cooked suppresses the spread of the cancer stem cells of the colon, increasing their death. The researchers tested the effect of purple potatoes cooked in mice with colon cancer and have found similar results.
The researchers explain that as anthocyanins, purple potatoes, contain a resistant starch, which serves as food for the intestinal bacteria, whereby the bacteria can convert into short-chain fatty acid, such as butyric acid - a substance that regulates the immune function in the gut and suppressing chronic inflammation. The researchers point out that the portion size optimal for human consumption is equivalent to a large purple potato a day, cooked in the oven.