Compounds Coloring Fruits, Veggies May Protect Against Colon Cancer
Fighting Colon Cancer
Understanding the molecular structures of compounds that give certain fruits and vegetables their rich colors may help researchers find even more powerful cancer fighters, a new study suggests.
Evidence from laboratory experiments on rats and on human colon cancer cells also 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.
The findings also bring scientists a step closer to figuring out what exactly gives fruits and vegetables their cancer-fighting properties.