An Ohio State University study suggests that powerful anthocyanins, responsible for the deep dark blue, purple and red colors in fruits and vegetables, may lower the risk of colon cancer. These potent compounds found in cherries, grapes, blueberries, blackberries, purple corn, elderberries, eggplants and other red and purple produce, were found to slow the growth of cancer in rats and human colon cancer cells. According to the researchers, “all fruits and vegetables that are rich in anthocyanins have compounds that can slow down the growth of colon cancer cells, whether in experiments in laboratory dishes or inside the body.”