Colorado State University Research Shows Eating Locally Grown
Potatoes Increases Anti-Cancer, Anti-Oxidant Benefits For
Immediate Release Friday, September 23, 2011 Contact for
Reporters: Dell Rae Moellenberg A Colorado State University
study that evaluated the effect of storage on antioxidants and
anti-cancer properties in colored potatoes shows that while the
amount of antioxidant properties increases, the anti-cancer
properties of those antioxidant compounds are suppressed. The
research results might also apply to all produce, which shores
up the argument for eating local, in-season produce that hasn’t
been stored for a long period of time, according to the research
team out of the Department of Food Science and Human Nutrition.
Some fruits and vegetables are stored for up to 12 months before
they appear in grocery stores, according to project researchers.
Potato antioxidants are active against colon cancer. These
studies show that purple- and red-fleshed potatoes are higher in
these beneficial antioxidant