Bowel cancer tackled with purple potatoes

Purple-fleshed potatoes could help kill bowel cancer stem cells, according to new research emerging from the US.

A team of researchers at Penn State and the University of Colorado found that compounds in the colourful vegetable suppressed the spread of bowel cancer tumours.

The baked flesh of purple potatoes suppressed the growth of bowel cancer in their petri dishes and in mice by targeting the cancer’s stem cells.

Bowel cancer is the second most common cancer affecting people in Australia, with close to 14,000 people diagnosed every year.

AUSVEG spokesperson Shaun Lindhe said the compound found in the purple potato suppressed the spread of bowel cancer stem cells and increased cell death.

“This compound was shown to be just as effective at preventing bowel cancer stem cells when baked, meaning the vegetable could maintain its anti-cancer properties even after cooking,” he said.

“According to the researchers, the potential cancer-fighting effects of the purple potato could be achieved by eating one large purple potato a day, which is certainly a realistic target for people to incorporate into their daily diets, particularly when you consider the potentially tremendous benefits.”

The purple potato may contain several substances that work to kill bowel cancer stem cells, including resistant starch, which serves as a food for gut bacteria to regulate immune function in the stomach, suppress chronic inflammation, possibly causing cancer cells to self-destruct.

In addition, researchers claim the same colour compounds that give potatoes and other fruit and vegetables their vibrant colours may be effective in suppressing cancer growth.

“Incorporating a wide variety of veggies into your diet has myriad positive health effects that can help many different aspects of your overall health and well-being,” Lindhe said.