Compounds found in red, purple and blue fruits and vegetables can significantly slow the growth of colon cancer cells, according to research from the US.

Dr M Monica Giusti, an assistant professor in the food science and technology department at Ohio State University in Columbus, and her team found that anthocyanins, which are pigments or compounds found in reddish or purplish fruits and vegetables including purple cabbage, beetroot, radishes, blueberries, cherries, chokeberries, raspberries, bilberries, purple carrots and purple grapes, can slow the onslaught of cancer cells in the colon.

The team studied the effects of the anthocyanin on human colon cancer cells and rats.

“Red, blue and purple fruits contain many compounds, and we’re just starting to figure out what they are and which ones provide the best health benefits,” said Dr Giusti.