We have seen it before with a number of different berries: the white cranberry, the pomegranate, and most recently with the Acai berry. Even beyond just the simple berries: a whole slew of fruits, vegetables and whatnots that all have been the subject of vigourous claims of being the latest and greatest ‘Super Food’. Anyway currently a strain of purple sweet potato is being developed and tested as the latest superfoods, and it already has scientists declaring that the vegetable may actually stop people from getting cancer. Seriously, that is quite a remarkable claim to hear made about any kind or type of produce, don’t you think?. The logic here is that the designer sweet potato, developed for its purple anti-cancer pigment, is also said to contain within it some anti-ageing and antioxidant chemicals. A crop-development expert in the United States has developed this new variety of purple sweet potato with a thicker purple skin and flesh to increase its inherent cancer-fighting properties. Soyoung Lim, a researcher from Kansas State University, claimed that it differed from purple sweet potato varieties currently found in most grocery outlets because both the newer potato’s flesh and skin were purple.
Lim said the potato’s colouring contained the chemical anthocyanin, which is known to lower the risk of cancer and could even possibly slow down certain types of the disease. According to Lim, “The colour is the important part because the purple colour is responsible for the amount of anthocyanin in the potato.” Two strands of Anthocyanin have already been used by scientists to treat colon cancer and it has even been found that the pigment also slowed down the growth rate of cancerous cells. Anthocyanin, which produces red, blue or purple colours in various types of food, can also be found in blueberries, red grapes and red cabbage, in spite of this the specially grown purple sweet potato has a higher concentration of the chemical than any other species of potato. The new variety of purple sweet potato supposedly tastes sweeter than other varieties of potato but is still perfectly edible, this according to Dr Weiqun Wang, a scientist who was also involved in the testing of the potato.. According to Wang, “It’s good not only for cancer prevention but other benefits like antioxidants as well.”
However, it might be quite a while before the new higher concentration variety of sweet potato is made available for consumption by the general public since it is first sceduled to undergo a series of clinical trials through the next year. Of course like I mentioned earlier, there have been so many other food stuffs that have been the focus of claims as to their potential health benefits, yet I do not recall before any variety of food that was tagged with such a basic claim that carried with it such potentially major implications for human health and wellbeing. As the new purple sweet potato is put through its paces, so to speak, through the next year or so, I look forward to hearing just how impressive the clinical trial results are.
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