When choosing which fruit and veggies to eat, you might want to aim for the most colorful in the bunch. A recent study from Ohio State University has found that anthocyanins, the compounds that give color to most red, purple and blue fruits and vegetables, may help cut the risk of colon cancer.
Lab tests on rats and human colon cancer cells showed that anthocyanins slowed the growth of the cancerous cells, a finding that researchers hope will lead to a growing understanding of how fruits and vegetables can help fight cancer.
