Leafy greens and cruciferous veggies always score top spots when it comes to cancer fighting foods. And they are fantastic for helping to build a shield against cancer.
But don’t stop there. Add the power of purple to your fight against this killer. Because experts say, purple foods are some of the most powerful cancer-fighters in the produce section.
According to new research, the compounds that give these fruits and veggies their distinctive purple or bluish color—anthocyanins—slow the growth of cancer cells without interfering with healthy cells. And the deeper the hue, the more effective the food is at battling cancer.
Top six purple cancer fighting foods
Shield yourself against cancer starting today by eating more of these purple cancer fighting foods.
Have you noticed the “rainbow carrots” which have popped up in the produce section? Well, pay closer attention to the purple ones. Because according to a study published in the Journal of Agricultural and Food Chemistry, falcarinol, a compound found in carrots, could reduce your risk of cancer.
And while all carrots contain some falcarinol, purple carrots are loaded with the stuff. In fact, the purple variety reportedly contains five times the amount of this cancer-fighting compound as the common orange ones.
If you thought corn was always yellow or white, it’s time to expand your horizons. Because while you can’t find it everywhere yet, purple corn is taking the U.S. by storm. And it’s sure to be hitting a supermarket near you soon.
Purple corn contains three powerful antioxidants: peonidin, pelargonidin and cyanidin-3 glucoside. These compounds can help shield you against oxidative stress and inflammation, reducing your risk for cancer. And studies have shown peonidin and cyanidin-3 glucoside can help inhibit the growth of breast cancer cells.
In one study, anthocyanins extracted from purple corn killed 20 percent of cancer cells in the lab. And when compared to anthocyanin extracts from other foods, purple corn reduced in vitro cancer growth by 50 percent more than its other purple competitors did.
It’s time to put more eggplant on your menu. This purple powerhouse is brimming with 13 different types of cancer-fighting polyphenols. And the chlorogenic acid and anthocyanins in eggplant help protect your cells from the free radical damage that can cause tumors to grow and spread.
Studies have shown that anthocyanins can stop cancer cells in their tracks. Researchers say they cut off tumor growth by slashing inflammation and preventing new blood vessels from forming.
You may know them better as table grapes or Concord grapes. But no matter what you call them, purple grapes deserve a spot on your list of cancer fighting foods.
Researchers at Penn State University found that resveratrol, the grape extract that’s so good for your heart, could also be a powerful weapon in the fight against colon cancer.
Extracted from the skins of purple grapes, this powerful polyphenol has prevented colon tumors from forming and slowed the growth of intestinal tumors, in early studies.
If you’ve totally given up potatoes, it’s time to rethink that. We’ve told you before about the health benefits of sweet potatoes. But purple potatoes shine, when it comes to fighting cancer.
In fact, a study published in the Journal of Nutritional Biochemistry found that eating purple potatoes could reduce your risk of developing colon cancer. When researchers fed the potatoes to pigs, they slashed their levels of a tumor promoting protein by six times.
When you’re putting together your shopping list of cancer fighting foods, don’t forget to put purple onions on it. Because research has found this common garden-salad ingredient could help prevent the spread of cancer cells.
Purple or red onions are rich in flavonoids. When Canadian researchers tested purple onion flavonoids, the extracts both killed cancer cells and helped prevent them from spreading.
Expand your menu and protect your health, by adding more of these purple cancer fighting foods to your meals.
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