Colorful Antioxidants Protect Against Colon Cancer

Evidence from laboratory experiments on rats and on human colon cancer cells suggests that anthocyanins, the compounds that give color to most red, purple and blue fruits and vegetables appreciably slow the growth of colon cancer cells.

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 fruits and vegetables, including grapes, radishes, purple corn, aronia from chokeberries, bilberries, purple carrots and elderberries.

In animal studies, rats induced with colon cancer cells were fed a daily diet of anthocyanin extracts either from bilberries and chokeberries. The dietary addition of the anthocyanin extracts reduced signs of colon tumors by 70 and 60 percent, respectively, when compared to control rats.

Read more on this colon cancer antioxidant study.

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