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Abstract

Novel Techniques in Nutrition and Food Science

Purple Sweet Potato Takes Colon Cancer

  • Open or Close Khalid Asadi1, Lynnette RF2, Martin Philpott1*and Nishi Karunasinghe2

    1 Auckland Cancer Society Research Centre, Faculty of Medical and Health Sciences, New Zealand

    2 Discipline of Nutrition and Dietetics, Faculty of Medical and Health Sciences, New Zealand

    *Corresponding author: Martin Philpott, Auckland Cancer Society Research Centre, Faculty of Medical and Health Sciences002C, Auckland, New Zealand

Submission: November 14, 2018;Published: November 20, 2018

DOI: 10.31031/NTNF.2018.03.000554

ISSN 2640-9208
Volume3 Issue1

Abstract

After cardiovascular disease, cancer is the second leading cause of death in the Western world. The World Health Organization estimates that one third of all occurrences of cancer are preventable, largely through the cessation of smoking, but also by dietary modification and prevention the exposure to carcinogens. (http://www.who.int/cancer/en/). The role of diet in the etiology of cancer has been established in many epidemiological studies including the protective effect of diets high in fruit and vegetables. Anthocyanin rich foods have been shown to be chemo preventative in many animal models of cancer, and epidemiological evidence suggests they can also function in this role in humans. In my study, the potential chemo preventative properties of Purple Sweet Potato (PSP), called Kumara in New Zealand, which contains high levels of anthocyanins and can realistically be consumed in the human diet in larger quantities than most other anthocyanin foods, were investigated. The ability of PSP to prevent adenoma formation in the APCMIN mouse, which is a genetic model of Colorectal cancer (CRC), along with the potentially underlying mechanisms of action, was examined.

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