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It seems the color purple in a new breed of sweet potato is a likely culprit in reducing cancer risk. Researchers at Kansas State University are studying the purple sweet potato for its remarkable anti-cancer components.
Purple sweet potatoes have high contents of anthocyanin (the pigment responsible for the purple colors in foods like blueberries, red grapes and red cabbage) which have been established for its reduced cancer risk.
The study determined that the purple sweet potato had significantly higher anthocyanin contents compared to the other potatoes. Dr. George Wang, associate professor of human nutrition at K- State and lead study researcher suggests that the purple sweet potato “should be generally recognized as safe and won’t need to be evaluated by FDA for an approval.”
This new breed of powerful sweet potato was developed by K-State’s Ted Carey, professor of horticulture, at John C. Pair Horticultural Center in Haysville. “If we claim it for a health benefit such as cancer prevention in the future, we still need scientific data to convince FDA for a health claim approval” said Wang.
The benefits of the purple pigment do not end there. Further research suggests that the purple sweet potato has significant aging-reducing properties. According to K-State’s Soyoung Lim, doctoral student in human nutrition who is also working on the study “compounds [in the purple sweet potato] have been found to have anti-aging and antioxidant components. The specially bred purple sweet potato had a much higher total phenolic content and antioxidant capacity than the other regularly occurring purple sweet potatoes.
Lim presented the research at the Experimental Biology Meeting in New Orleans in April. She is doing a follow-up study this summer that will involve treating animal cancer cells with the pigments. Further research will determine how many and how often one should eat the purple sweet potato for its antic-cancer properties to be effective. Currently, this breed of sweet potato is available at Asian grocery stores, however, Wang advises that the unique variety developed by K-State contains “much higher contents of anthocyanins.”
If purple is not your color, or impatience serves you well, conventional sweet potatoes contain unique root storage proteins that have been observed to have significant antioxidant capacities. Studies suggest that these proteins had about one-third the antioxidant activity of glutathione-one of the body’s most impressive internally produced antioxidants.
Additional research at K-State also suggest that if you are frequently exposed to second hand smoke, sweet potatoes may save your life. While studying the relationship between vitamin A, lung inflammation, and emphysema, Richard Baybutt, associate professor of nutrition at Kansas State, made a surprising discovery: a common carcinogen in cigarette smoke, benzo(a)pyrene, induces vitamin A deficiency. Baybutt’s earlier research had shown that laboratory animals fed a vitamin A-deficient diet developed emphysema. He suggests that a diet rich in vitamin A can reduce the effects of emphysema.
Baybutt believes vitamin A’s protective effects may help explain why some smokers do not develop emphysema. “There are a lot of people who live to be 90 years old and are smokers,” he said. “Why? Probably because of their diet…The implications are that those who start smoking at an early age are more likely to become vitamin A deficient and develop complications associated with cancer and emphysema” he said.
Sweet potatoes by their nature are an excellent source of Vitamins C and A (also known as the anti-aging vitamin). According to Jennifer Haas a dietician with the Nova Medical Group in Virginia, “Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals.” Free radicals damage cells and can cause heart disease, diabetes and colon cancer.
FYI: Sweet potatoes last for about two weeks when stored in a cool, dark, well-ventilated area. Storing sweet potatoes in the refrigerator will alter their flavor. When cooked (as they should always be eaten), they last up to one week in the refrigerator. Steam them for eight minutes, with the skin on (wash, of course). I buy mine at Whole Foods and find them to be considerably sweeter with more orange pigment.
Comments
Do you know if the same holds true for purple carrots?
Kartoffel - Fantastic question. Let's find out. Stay tuned.
I eat purple sweet potatoes 2-3 times a month and don't seem to be too affected by the vog from our active volcano as some folks are. I'd be interested to hear the study results regarding the effective quantity that should be consumed. Keep us posted, Stefan.
By the way, I've only been able to find the variety usually found in Asian markets, referred to as Okinawan potato. Is the new breed a GMO?
Research at the University of Wisconsin-Madison suggests that pigments in these colourful carrots, which taste just like regular carrots, may help prevent heart disease and cancer, and reduce cholesterol. Studies examining the health benefits of fruits and vegetables are revealing the disease-preventive powers of the pigments that give plants their distinctive colours.
Looks like the colour purple in any vegetable is associated with an extra amount of anthocyanin which are great antioxidants. In general antioxidants fight against sickness. Win-win!
awesome article stefan! very interesting!
Very interesting - I echo the question "is it a GMO food?" Genetic modification has its own risks and side effects. If it's simply the asian variety, why haven't we heard of this before? It makes sense since the antioxidants in blueberries are well known.
For anyone who's tasted them, what's that like?
Stefan, I have not been able to find purple sweet potatoes in my area but your article inspired a new found love for sweet potatoes. Thank you! I have been slicing and steaming them with other vegetables, they add such flavor! Also have been pureeing and using them instead of pumpkin in breads and muffins for my kids. I like that you added the science and nutrition into your articles, this is very informative!
Agree thoroughly with the GMO sentiments. Incidentally, Pavillions supermarket in Los Angeles has an extensive produce section; lovely, purple colored varieties of cauliflower, very dark green beans, and strange-shaped mini-squash. Tempted to try them all.
More proof here that eating all the colors of the rainbow is the best way to get all of the important nutrients and vitamins a body needs. And just another reason for me to claim purple as my favorite color!
Here is some more information from Dr. George Wang, associate professor of human nutrition at K- State and lead study researcher, "Thanks for asking. Our purple sweet potato is not GMO. It is developed by traditional breeding."
I think that is awesome and since I'm from the great state of Kansas....well done. Can't wait to read more!
This is an interesting article. I love sweet potato's am interested in learning more.
I just LOVE sweet potatoes, Stefan! Have not eaten them in some time. Thinking back to life with Sweet Potatoes... I was much healthier and more fit when I was eating them! Great for the skin, too! I don't think I have ever seen a purple sweet potato, so thank you for the information! They will make pretty yams for Thanksgiving this year =)
Oh! My favorite way to prepare them is baked~! So easy, so delicious!
Interesting
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