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Cancer Prevention of Anthocyanins in the Purple Sweetpotato bred in Kansas

Anthocyanins are versatile and plentiful flavonoid pigments that account for the purple color in may plant foods such as red grapes, berries, red cabbages, and purple sweetpotato. Although anthocyanins have been epidemiologically associated with reduced cancer risk, the anticancer ability of the purple sweetpotato has not been well investigated. Considering the high contents of anthocyanin in the purple sweetpotato, we have bred purple‐fleshed sweetpotato cultivars using seeds from controlled crosses provided by the International Potato Center in Lima, Peru. Over 2000 seedlings from four full‐sib progenies cultured at the John C. Pair Horticulture Research Center, Kansas, have been segregated by multiple traits based upon flesh pigmentation and fiber contents. We and determined the prominent anthocyanin contents by HPLC‐MS, including cyanidin 3‐sophoroside‐5‐glucoside (m/z 774), p‐hydroxybenzoylated cyanidin 3‐sophoroside‐5‐glucoside (m/z 894), caffeoylated cyanidin 3‐sophoroside‐5‐glucoside (m/z 908), and peonidin 3‐(6,6′‐caffeoyl‐p‐hydroxybenzoylsophoroside)‐5‐glucoside (m/z 1055). Furthermore, the selected purple sweetpotato extracts with high levels of anthocyanins have been assessed in the human colon cancer SW480 cells for potential anticancer mechanisms. Better understanding of the underlying mechanisms may provide scientific evidence and health benefits of purple sweetpotato grown in Kansas.