"The butyric
acid regulates immune function in the gut, suppresses chronic
inflammation and
may also help to cause cancer cells to self-destruct," Vanamala said.
Image: Stephen Lea
(August 26, 2015) Compounds
found in purple potatoes may help kill colon cancer stem cells and limit the
spread of the cancer, according to a team of researchers.
Baked purple-fleshed potatoes suppressed the growth of colon
cancer tumors in petri dishes and in mice by targeting the cancer's stem cells.
Colon cancer is the second leading cause of cancer-related deaths in the U.S.
and responsible for more than 50,000 deaths annually, according to the American
Cancer Society.
Attacking stem cells is an effective way to counter cancer,
according to Jairam K.P. Vanamala, associate professor of food sciences, Penn
State and faculty member at the Penn State Hershey Cancer Institute.
"You might want to compare cancer stem cells to roots
of the weeds," Vanamala said. "You may cut the weed, but as long as
the roots are still there, the weeds will keep growing back and, likewise, if
the cancer stem cells are still present, the cancer can still grow and
spread."
The researchers, who released their findings in the Journal
of Nutritional Biochemistry, currently online, used a baked purple potato
because potatoes are widely consumed and typically baked before they are
consumed, especially in western countries. They wanted to make sure the
vegetables maintained their anti-cancer properties even after cooking.