Healthwise: Potatoes-Purple

Showing posts with label Potatoes-Purple. Show all posts

Wednesday, 25 September 2019

This Natural Cancer-Fighter Purple Potato Should be on Your Dinner Plate

By now, it’s no big news that one of the best ways to lower your risk of cancer is to reduce inflammation in your body.

By Lee Euler / January 16, 2019

By now, it’s no big news that one of the best ways to lower your risk of cancer is to reduce inflammation in your body. When chronic inflammation gets rolling, immune cells can create conditions that encourage cells to go rogue. They start to multiply out of control and form tumors.

Many of the most popular foods cause inflammation and promote cancer. Our predilection for fast food, sugary deserts, fried treats and factory-made snacks has been shown to rev up inflammation.¹

There’s another way: Eat anti-inflammatory foods –the fruits and vegetables proven in studies to drop inflammation, not spur it on.

One food that’s been shown to be especially beneficial? The purple potato.

Many of the most popular foods cause inflammation and promote cancer. Our predilection for fast food, sugary deserts, fried treats and factory-made snacks has been shown to rev up inflammation.¹

There’s another way: Eat anti-inflammatory foods –the fruits and vegetables proven in studies to drop inflammation, not spur it on.

One food that’s been shown to be especially beneficial? The purple potato.

Purple prevention

As Penn State researcher Jairam K.P. Vanamala points out, “What we are learning is that food is a double-edged sword. It may promote disease but it may also prevent chronic diseases like colon cancer. For example, white potatoes may have helpful compounds, but the purple potatoes have much greater concentrations of these anti-inflammatory, antioxidant compounds.”

Dr. Vanamala’s research has shown that nutrients in purple potatoes can help the body protect itself from excessive inflammation and serious disease. In their tests, he and his colleagues set out to examine exactly how the compounds in purple potatoes interact with intestinal cells to hold back the development and spread of colon cancer.

Studies show the risk of colon cancer climbs when a protein called IL-6 (interleukin-6) is released in the digestive tract. IL-6 leads to the accumulation of other proteins that stimulate the formation and growth of cancerous tumors.

But in the Penn State study, purple potatoes were found to cut the level of IL-6 in intestinal cells by more than 80 percent.²

Dr. Vanamala also notes that in fighting rheumatoid arthritis doctors often prescribe drugs that act against IL-6 and keep immune cells from being active and causing inflammation. But as you might expect, there’s a price to be paid for using drugs to suppress immunity – they increase the patient’s risk of serious infections.³

Those infections are not a danger with eating purple potatoes.

Promote healthy bacteria

A big benefit of purple potatoes is also found in a special type of starch they contain – a variety called “resistant” starch. We’ve written about it in these pages before. This starch resists digestion by the enzymes secreted in the digestive tract – that’s why it’s called resistant.

As a result, when you eat a resistant starch and it enters the colon without being fully digested, it’s fermented by the probiotic bacteria that live there. When these “friendly” bacteria ferment the starch, they produce what are called short-chain fatty acids, which help the walls of the intestine stay healthier. They allow the intestines to absorb extra nutrients and they help the cells fight off pathogens.⁴

And these fatty acids also lower the risk of colon cancer. They cause epigenetic effects in intestinal cells that make them less likely to become cancerous.⁵ An epigenetic effect means some outside influence – in this case, the resistant starch – has the power to turn certain genes on or off.

And there’s another big benefit: These fatty acids may increase the survival chances of people being treated for cancer.

According to researchers at the University of Michigan, their studies indicate that when resistant starch helps to increase the amount of the short-chain fatty acid called butyrate in the digestive tract, it may render bone-marrow transplants more successful in people being treated for leukemia and lymphoma.

The scientists point out that up to half of the people who get a bone marrow transplant experience significant damage to their digestive tract when immune cells from the transplanted tissue attack the recipient’s body. But in lab tests, it seemed short chain fatty acids formed from resistant starch could reduce the chances of this sort of injury.

“If the GI gut lining can remain healthy and strong, it can resist the attack by the donor immune system and hopefully prevent graft vs. host disease,” says researcher Pavan Reddy.

Another reason to eat colorful fruits and vegetables

Long-time readers of this newsletter know that colorful fruits and vegetables are especially good to eat because the same compounds that give them color are also the source of powerful health benefits.

The pigment that makes purple potatoes purple is no exception. It’s the result of a natural chemical that’s an anthocyanin – a class of pigments that plants use in flowers to appeal to bees and other pollinating insects. In fruits, these colors are meant to attract animals to eat them and disperse their seeds.

In addition, anthocyanins are used by plants in their chemical defenses – in some cases, protecting against damage from the sun’s ultraviolet rays..

In the human body, anthocyanins have been found to directly fight against cancer in several important ways. . .

Their antioxidant effects can protect cell membranes from damage, shrink the chances of DNA mutating into cancerous form, reduce the harm from environmental toxins and interfere with cellular signals that would otherwise help tumors spread and invade organs.⁶
They can chelate (bond with) potentially harmful minerals and help the body eliminate them.⁷
Their chemical properties stimulate cells to produce and deploy more of their own antioxidant defenses.⁸

Luckily for us, purple potatoes also contain another potent antioxidant that can fight against cancer – chlorogenic acid. The potato plant uses this mild acid to discourage insects from eating it.

But for us, chlorogenic acid is another weapon in our anti-cancer arsenal.

One of its benefits: A study in Japan shows that it limits the ability of cancer cells to reproduce. Plus, although chlorogenic acid is a beneficial antioxidant for normal cells, apparently it increases the oxidative stress on cancer cells in ways that encourage them to self-destruct via the process known as apoptosis.⁹ And lab tests in Asia show that this compound found in purple potatoes has the power to spur immune cells to attack cancer cells, devouring and consuming them.¹⁰

In addition, researchers have demonstrated that chlorogenic acid — which is also contained in coffee — may help prevent diabetes, keep weight down and fight inflammation.¹¹Tests in Asia show it may even help your brain work better.¹² That could be why decaf coffee can still perk you up even though most of the caffeine has been removed.

In my experience, not every supermarket sells purple potatoes. But I’ve got one upscale market near me that often has them in stock. I find that it’s definitely worth driving the extra few blocks to buy them.

References:

https://www.cancerdefeated.com/this-natural-cancer-fighter-should-be-on-your-dinner-plate/

Friday, 4 December 2015

Baked Purple Potatoes Fight Cancer: Study

This potato is said to possess compounds that can limit the spread of cancer and even destroy its stem cells.

Baked purple potatoes contain compounds that might destroy colon cancer stem cells and limit the spread of cancer, according to a new study supported by the United States Department of Agriculture.

Friday, 28 Aug 2015

Image: Baked Potatoes Fight Cancer: Study

Image: Baked Potatoes Fight Cancer: Study

Since potatoes -- no matter what kind or color -- are frequently consumed baked, the scientists from Pennsylvania State University baked their purple potatoes for the experiment.

Their earlier work had revealed that potatoes -- including the purple ones -- contain resistant starch that is favorite food of friendly gut bacteria.

Bacteria that eat the starch can convert it to beneficial short-chain fatty acids such as butyric acid, says Jairam KP Vanamala of Penn State.

"The butyric acid regulates immune function in the gut, suppresses chronic inflammation and may also help to cause cancer cells to self-destruct," he says.

In the study, the researchers observed that the baked potato extract hindered the spread of colon cancer stem cells and, in some cases, zapped them out entirely.

They fed whole baked purple potatoes to mice with colon cancer and found similar results.

For humans, the research team recommends eating a medium size purple potato for lunch and dinner or one large size one per day.

The researchers believe the compounds that give fruits and vegetables their various, vibrant colors could all be effective in suppressing cancer growth.

"When you eat from the rainbow, instead of one compound, you have thousands of compounds, working on different pathways to suppress the growth of cancer stem cells," says Vanamala. "Because cancer is such a complex disease, a silver bullet approach is just not possible for most cancers."

The next step in Vanamala's research is to test purple potatoes on humans and to see if they help fight other forms of cancer.

Vanamala points out that foods could offer a healthier protection against cancer because side effects are limited in comparison to those of pharmaceuticals.

Purple potatoes could have potential for use in primary and secondary cancer prevention strategies -- primary being general prevention, and secondary refers to preventing relapse for patients in remission.

A paper on the purple potatoes was published in The Journal of Nutritional Biochemistry.
© AFP/Relaxnews 2015

Source: Purple Baked Potatoes Combat Cancer

http://www.newsmax.com/Health/Health-News/cancer-potatoes-baked-study/2015/08/28/id/672394/

This post is on Healthwise

Wednesday, 10 July 2013

Foods That Help Control Blood Pressure

June 1, 2013

Considering all the dangers of high blood pressure (including increased risk for heart attack, stroke and dementia), we definitely want to do everything we can to keep our blood pressure levels under control. But are we?

Unfortunately, one surprisingly simple step—eating the right foods—consistently gets ignored as an effective technique for controlling blood pressure.*

Of course everyone knows that a low-sodium diet helps some people maintain healthy blood pressure levels. But there’s a lot more to blood pressure control than avoiding that bag of potato chips, extra dash of soy sauce or a crunchy dill pickle (just one dill pickle contains about 875 mg of sodium, or nearly 40% of recommended daily sodium intake).

What most people are missing out on: With the right combination of blood pressure–controlling nutrients, you often can avoid high blood pressure altogether…or if you already have the condition and are being treated with medication, you may be able to reduce your dosage and curb your risk for troubling side effects, such as fatigue, depression and erectile dysfunction.

The best foods for blood pressure control…

EAT MORE BANANAS

Bananas are among the best sources of potassium, a mineral that’s crucial for blood pressure control. A typical banana contains about 450 mg of potassium, or about 10% of the amount of potassium most people should aim for each day.

Potassium works like a “water pill.” It’s a natural diuretic that enables the kidneys to excrete more sodium while also relaxing blood vessels—both functions help control blood pressure.

Scientific evidence: In a large study of nearly 250,000 adults published in the Journal of the American College of Cardiology, people who increased their intake of potassium by 1,600 mg daily were 21% less likely to suffer a stroke than those who ate less.

Kiwifruit also is a concentrated source of potassium with more than 200 mg in each small fruit.

Recommended daily amount of potassium: 4,700 mg. A good potassium-rich breakfast is oatmeal made with soy milk (300 mg), one cup of cantaloupe (430 mg), one cup of fresh-squeezed orange juice (496 mg) and one cup of coffee (116 mg).

Other good potassium sources: Potatoes (purple potatoes have the most), avocados, pistachios and Swiss chard.

Good rule of thumb: To control blood pressure, try to consume three times more potassium than sodium.

PILE ON THE SPINACH

Even if you eat plenty of bananas, all of that potassium won’t lower your blood pressure unless you also get enough magnesium. It is estimated that about two-thirds of Americans are deficient in magnesium—and while magnesium supplements might help in some ways, they do not reduce blood pressure. Only magnesium from food—such as spinach, nuts, legumes and oatmeal—offers this benefit due to the nutrients’ synergistic effect.

Recommended daily amount of magnesium: 500 mg. One cup of cooked spinach provides 157 mg of magnesium.

Also good: Two ounces of dry-roasted almonds (160 mg).

DIP INTO YOGURT

Calcium helps the body maintain mineral balance that regulates blood pressure. Calcium also contains a protein that works like a natural ACE inhibitor (one of the most common types of blood pressure medications) and prevents the constriction of blood vessels that raises blood pressure.

Important: Stick to low-fat or no-fat yogurt, milk and cheese—the saturated fat in whole-fat dairy products appears to cancel the blood pressure–lowering effects. In addition, opt for “plain” yogurt to avoid the added sugar that’s found in many brands of yogurt. If you don’t like the taste of plain yogurt, add a little granola, honey, nuts, seeds, fresh berries or banana.

For a tasty “pumpkin pie” snack: Add plain canned pumpkin, walnuts, pumpkin pie spice and Splenda to plain yogurt, and top it with fat-free whipped cream.

Other high-calcium foods: Leafy greens and sardines (with the bones). Calcium supplements also can help keep blood pressure down, but recent research has linked them to increased cardiovascular risk. Talk to your doctor about these supplements.

Recommended daily amount of calcium: 1,000 mg for men age 51 to 70…1,200 mg for men age 71 and older, and women age 51 and older. Eating two fat-free yogurts (830 mg), one cup of cooked spinach (245 mg) and three kiwifruits (150 mg) will easily get you to your daily calcium goal.

ENJOY SOY

Soy foods, including tofu, soy nuts and soy milk, may be the most underrated blood pressure–lowering foods. Research shows that people who regularly eat soy can reduce their blood pressure as much as they would by taking some medications. Soy increases nitric oxide, a naturally occurring gas that lowers blood pressure.

Helpful: If you can’t get used to the taste (or texture) of tofu, drink chocolate soy milk. An eight-ounce glass has 8 g of soy protein. Unsalted, dry-roasted soy nuts are an even richer source with about 10 g in a quarter cup.

Recommended daily amount of soy: 20 g to 25 g of soy protein. This translates to two to four servings of soy nuts or soy milk. Women at high risk or who are being treated for breast, ovarian or uterine cancer should discuss their soy intake with their doctors—it can affect hormone levels that can fuel these cancers.

SIP RED WINE

Too much alcohol increases risk for high blood pressure—as well as heart disease and stroke. In moderation, however, red wine relaxes arteries and reduces risk for diabetes, a condition that often increases blood pressure. White wine and other forms of alcohol also reduce blood pressure, but red wine is a better choice because it contains more heart-protecting antioxidants known as flavonoids.

You’ll get significant flavonoids from wines with a deep red color, such as cabernets. Specifically, grapevines that face harsher sun exposure and nutrient deprivation produce more flavonoids—cabernet sauvignon tops the list.

Red wine also is high in resveratrol, another antioxidant. One glass of red wine contains enough resveratrol to stimulate the body’s production of nitric oxide. Pinot noir wine has more resveratrol than other types.

Recommended daily limit for red wine: No more than two glasses for men or one glass for women.

For people who can’t drink alcohol, purple grape juice has some flavonoids and resveratrol but doesn’t contain the full benefit provided by red wine.

SLOW BREATHING LOWERS BLOOD PRESSURE

You’ve probably heard that yoga, meditation and other forms of relaxation can reduce blood pressure.

An even simpler solution: Merely breathing more slowly, for just a few minutes a day, can do the same thing—and research shows that for some people, combining slow breathing with relaxation techniques can be as effective as drug therapy.

What to do: Once a day, take a little time to slow your breathing. Breathe in deeply for 10 seconds, then breathe out at the same rate. Repeat the cycle for 15 minutes.

Or try Resperate, an electronic breathing device that helps you synchronize your breathing ($300, www.Resperate.com).

*In addition to smart eating habits, a blood pressure–controlling action plan includes regular exercise (ideally, 30 minutes of aerobic activity, such as brisk walking or swimming, at least five times a week) and a stress-reducing regimen.

Source: Janet Bond Brill, PhD, RD, a registered dietitian and a nationally recognized expert in nutrition and cardiovascular disease prevention. She is the author of Blood Pressure Down: The 10-Step Plan to Lower Your Blood Pressure in 4 Weeks Without Prescription Drugs (Three Rivers). www.DrJanet.com

http://www.bottomlinepublications.com/content/article/diet-a-exercise/foods-that-help-control-blood-pressure

Sunday, 16 December 2012

Purple Potatoes Offer Powerful Cancer Prevention

Danica Collins

Did you know…

a “Hot” potato prized in Ancient Peru may be key to curing cancer?

In the 16th century, the Inca people ruled most of South America from their mountain capital in Cusco, Peru. To manage this vast territory, the Incan empire cultivated fighting skills, endurance, and strength. “Clearly, they benefited from good nutrition,” said Manuel Villacorta, award-winning dietitian and spokesperson for the Academy of Nutrition and Dietetics and founder of Eating Free.
Now, according to the most recent laboratory research, a prized Inca food—purple potatoes—may be essential to curing cancer.

Four Times the Antioxidant Potential

Potatoes were the building blocks of the Inca diet—and Peru is home to more than 3,000 varieties! The royal-hued purple potato, however, is the undisputed king of them all. The popular and highly regarded Dr. Mehmet Oz claims that in ancient Peru, purple potatoes nutrition were reserved for royalty. And USDA measurements show that these dark potatoes have 4 times more antioxidant potential than the average potato.

Purple potatoes nutrition score as highly on the antioxidant scale as well-known powerhouse foods like kale and spinach. Purple potatoes are also a great source of:

Complex carbohydrates
Potassium
Vitamin C
Folic acid
Iron

But perhaps the most important nutritional compound in purple potatoes one you’ve never heard about: flaminoids.

Cancer Fighters Extraordinaire

The substance responsible for the rich purple color of the potatoes—as well as some other foods of that same color—belong to a family of natural chemicals called flaminoids. And flaminoids have powerful anti-cancer effects.

Soyoung Lim, a Kansas State University researcher, is convinced that purple foods—and specifically purple potatoes nutrition —can fight cancer. He says that flaminoids and related compounds are associated with a reduced cancer risk, “anti-cancer ability of the purple sweet potato has not been well investigated.”

Lim is working to change that. Preliminary results indicate that darker the pigment of a potato, the higher the amount of anti-cancer compounds it contains. Aside from fighting cancer, flaminoids also:

Protect the heart
Stimulate the immune system
Prevent age-related memory loss

Just How “Good” Can a Purple Potato Be?

Worried that purple potatoes are another one of those “good for you, but taste just awful” foods? Don’t be! “These potatoes are delicious,”raves Manuel Villacorta. This nutritionally dense superfood is starting to crop up in North American supermarkets; so if you spy one, don’t hesitate out of fear for your taste buds.

Thousands of varieties of purple potatoes are now grown in the U.S., so they are available year-round, but less widely from January through April.

Further Related Reading:

http://undergroundhealthreporter.com/purple-potatoes-nutrition

Monday, 19 March 2012

Purple Potatoes Push Blood Pressure Down

Easy Health Options Staff | Mar 07, 2012 | Comments 3

Drop that French fry and munch on a purple potato. Research shows that properly prepared (no deep frying!) potatoes, especially the purple variety, can lower blood pressure as much as oatmeal does.

“The potato, more than perhaps any other vegetable, has an undeserved bad reputation that has led many health-conscious people to ban them from their diets,” says Joe Vinson, Ph.D., of the University of Scranton in Pennsylvania, who headed the study. “Mention ‘potato’ and people think ‘fattening, high-carbs, empty calories’. In reality, when prepared without frying and served without butter, margarine or sour cream, one potato has only 110 calories and dozens of healthful phytochemicals and vitamins. We hope our research helps to remake the potato’s popular nutritional image.”

In the new study, 18 people who were primarily overweight or obese with high blood pressure ate about seven purple potatoes (each about the size of a golf ball) with skins twice daily for a month. They ate purple potatoes because they are rich in beneficial phytochemicals. Their average diastolic blood pressure (the bottom number) dropped by 4.3 percent and systolic pressure decreased by 3.5 percent, says Vinson.

The potatoes in the study were microwaved without butter or oil. None of the study participants gained weight. The study was reported at the 242nd National Meeting & Exposition of the American Chemical Society (ACS) in Denver last year.

http://www.easyhealthoptions.com/alternative-medicine/purple-potatoes-push-blood-pressure-down/

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