Violet vegetables and fruit rescue from cancer
Pigments anthocyanins, responsible for blue and violet coloration of vegetables, fruit and berries, hinder development of colon cancer. That was stated by scientists from University of Ohio at an annual meeting of the American chemical society.
Researchers headed by Monika Justy have tested anticancer properties of extracts from the various products rich for anthocyanins and conducted a number of tests on rats suffering from colon cancer.
It was found out, that addition of these substances reduced symptoms of colon cancer development at rats by 60%-70 % in comparison with control group.
Results of research testify that anthocyanins’ pigments can protect from some tumors of gastrointestinal tract. However researchers are not ready yet to recommend to patients specific anticarcinogenic fruit or vegetables, said Justy.