Purple fruits and vegetables can lower the risk of developing diabetes, according to scientists at the University of Turku in Finland.
Anthocyanins in purple fruits and tubers affect metabolism and gut microbiota. They are antioxidants with prebiotic properties. They support the gut lining, suppress inflammation and regulate glucose and lipid metabolism. Together, these effects lower diabetes risk.
Purple varieties of potato, radish and carrot, along with red cabbage, bilberries and mulberries, are especially rich in anthocyanins. The study’s authors say the top spot goes to Synkeä Sakari, a purple potato bred in Finland.
British scientists recently developed a purple GM tomato with extra anthocyanins. It is expected to go on sale in the US in 2024.
