The Power of Purple

by WiredBerries Editors — September 7, 2007

Anthocyanins, the compounds that give color to purple, red, and blue fruits and vegetables (some of which are also commonly used as food dyes) were recently found to slow the growth of cancer cells. "These foods contain many compounds, and we're just starting to figure out what they are and which ones provide the best health benefits," said Monica Giusti, the lead author of the study and an assistant professor of food science at Ohio State University.

In their studies on human colon cancer cells grown in laboratory dishes, the researchers tested the anti-cancer effects of anthocyanin-rich extracts from a variety of produce. They retrieved anthocyanins from exotic and common plants, including grapes, purple corn, chokeberries, bilberries, purple carrots, and elderberries. The plants were chosen due to their extremely deep colors, and therefore high anthocyanin content. Extract derived from purple corn was the most potent, in that it took the least amount of this extract to cut cell numbers in half. Chokeberry and bilberry extracts were nearly as potent as purple corn. Previous research at Ohio State also found that black raspberries appear to reduce the growth of esophageal and colon cancers tumors.

So how does this apply to real life? Research is suggesting that eating plenty of dark purple and blue produce may help prevent cancer. However, produce in a range of colors have been linked with other unique health benefits. The best bet is to eat your purples along with a wide variety of other colorful fruits and vegetables to get maximum health benefits.