Dark-colored fruits and vegetables may provide a colon-cancer-fighting effect, according to a study presented at the national meeting of the American Chemical Society in
Researchers used both animal and cell-culture studies to examine the effects of a group of chemicals called anthocyanins on the development of colon cancer cells. Anthocyanins are the chemicals that give the coloration to most blue, red and purple vegetables and fruits.
In the animal study, scientists induced colon cancer in rats, then fed the sick animals a daily dose of anthocyanin extracts derived from either bilberries or chokeberries. Compared with rats who were not dosed, the chokeberry-treated rats exhibited 60 percent fewer signs of colon tumors, while the bilberry-treated rats showed 70 percent fewer.
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Darker fruits and vegetables found to fight colon cancer
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