Purple Sweet Potato Means Increased Amount Of Anti-cancer Components

I've seen, and eaten, several kinds of purple fruits and vegetables, but not sweet potatoes. I'll have to keep an eye out for it.

http://www.sciencedaily.com/releases/2009/06/090629132250.htm

ScienceDaily (June 30, 2009) — A Kansas State University researcher is studying the potential health benefits of a specially bred purple sweet potato because its dominant purple color results in an increased amount of anti-cancer components.

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Lim said purple sweet potatoes have high contents of anthocyanin, which is a pigment that presents the purple color in the vegetable. The pigment can produce red, blue and purple colors depending on the source's chemical structure, such as in foods like blueberries, red grapes and red cabbage.

She said anthocyanins have been epidemiologically associated with a reduced cancer risk, but the anti-cancer ability of the purple sweet potato has not been well investigated.

Lim used a sweet potato with pronounced purple flesh and skin that was developed by K-State's Ted Carey, professor of horticulture, at K-State's John C. Pair Horticultural Center in Haysville.

"Sometimes we can find purple sweet potatoes in the grocery store, but they don't have this purple color on the skin and inside," Lim said.

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