There are several studies that have shown that diet can change the composition of the colon microbiota and metabolism. Now, a recent study carried out by a team of scientists from the Department of Food and Nutrition Sciences at Texas A&M University (USA) has shown that regular consumption of prunes can help reduce the risk of colon cancer.
Prunes have phenolic compounds that have different positive consequences in our body, such as serving as antioxidants that neutralize the effects of free radicals, safeguarding our DNA.
“From this study we were able to conclude that prunes did indeed appear to promote retention of beneficial microbiota and microbial metabolism throughout the colon, which was associated with a reduction in the incidence of precancerous lesions,” explains Nancy Turner, study leader.
The results have been presented at the 2015 Experimental Biology Conference held in Boston (USA).
