Potato Power posted on October 19, 2015 antioxidantcolon cancerinflammation Share this Post Share on Twitter Share on Facebook Share on Google Plus Purple-fleshed potatoes are a rich source of anthocyanins – potent plant-based antioxidant compounds. An initial laboratory study in which researchers observed that baked purple-fleshed potato extract suppressed the spread of colon cancer stem cells while increasing their deaths. The researchers then tested the effect of whole baked purple potatoes on mice with colon cancer and found similar results. Explaining that as well as anthocyanins, purple potatoes, contain resistant starch, which serves as a food for the gut bacteria, that the bacteria can covert to beneficial short-chain fatty acids such as butyric acid – a substance that regulates immune function in the gut and suppresses chronic inflammation, the investigators point out that the portion size for human consumption equates to about the same as eating one baked, large purple-fleshed potato per day. Here is the link to the entire article: Potato Power As always, Be well, Diane Silverman R.Ph. Ask The Pharmacist Group, LLC Probiotic PRO 225 $71.99 Add to cart Read Reviews (1) Omega Advanced Essentials $53.99 Add to cart No ratings.