A diet plan containing a lot of purple potatoes and other colorful fruits & vegetables may lower the chance of cancer of the colon and inflammatory colon diseases, analysts, including those of Indian source, claim.
Colourful plants, like the purple potato, contain bioactive materials, such as anthocyanins and phenolic acids, which have been associated with cancer prevention.
Focusing on how these substances focus on a molecular level could be a short step towards finding treatments for cancer researchers said.
“What we should are learning is that food is a double-edged sword it may promote disease, but it could assist in preventing chronic diseases also, like colon cancer,” said Jairam K P Vanamala, associate professor at Pennsylvania State University in America.
In the scholarly study, pigs which were served a high-calorie diet supplemented with purple-fleshed potatoes had less colonic mucosal interleukin-6 (IL-6) in comparison to a control group.
IL-6 is a protein that is important in swelling, and elevated IL-6 known levels are correlated with proteins, such as Ki-67, that are from the development and pass on of malignancy cells, said Vanamala.
The findings, published in the Journal of Nutritional Biochemistry, show that eating whole foods which contain macronutrients – substances that humans need in huge amounts, such as proteins as well as phytonutrients and micro-, such as vitamins, carotenoids, and flavonoids, may succeed in altering the IL-6 pathway.
Vanamala said these results reinforce recent research that suggests cultures with plant-based diets generally have lower cancer of the colon rates than cultures with meat-based diets.
Cancer of the colon is a respected killer in many European countries, which have a tendency to include more meats and fewer vegetables and fruits, he added.
As the research workers used purple potatoes in this study, Vanamala said other colorful vegetables & fruits could prompt similar effects.
“White potatoes may have helpful compounds, but the purple potatoes have higher concentrations of the anti-inflammatory, antioxidant substances,” said Vanamala.
Another benefit of using entire foods for cancer treatment is that it could benefit the agriculture industry and likely help small farmers around the world, said researchers, including Sridhar Lavanya and Radhakrishnan Reddivari, from Penn State also.
“Rather than promoting a tablet, we can promote fruits and vegetables that are extremely abundant with anti-inflammatory compounds to counter-top the growing issue of chronic disease,” they said.
The researchers fed the animals three different diets: a typical diet with five percent fat; a high-calorie diet, with 17 percent added dried out fat and 3 to 4 percent added endogenous excess fat, and a high-fat diet supplemented with purple-fleshed potatoes.
The expression of IL-6 was six times reduced pigs that ate the purple potato-enhanced feed set along the control group.
Experts used both baked and uncooked potatoes and found similar results.
Vanamala said that the pig model was used because the digestive tract is nearly the same as the human digestive tract, way more than in mice.