In a new study, researchers at Adam Mickiewicz University in Poznan, Poland, have investigated the glycoalkaloids (bioactive compounds) found in several vegetables.
They realized that some of them could be effective in the fight against cancer. We reveal which ones and explain why.
Tomatoes, eggplants and potatoes to reduce the risk of cancer
In a study published in the journal Frontiers in Pharmacology, researchers at Adam Mickiewicz University in Poznan, Poland, have demonstrated that solanaceous plants could be effective as cancer treatments.
Among the vegetables concerned are tomatoes, eggplants and potatoes.
To reach this conclusion, the scientists analyzed various studies on 5 glycoalkaloids (bioactive compounds found in these vegetables): solanine, chaconine, solamargine, solasonine and tomatine!
The cancer-fighting benefits of glycoalkaloids
Researchers have shown that solanine (found in potatoes) can prevent certain potentially carcinogenic chemicals from becoming carcinogens in the body.
Solanine may also inhibit metastasis and eliminate leukemia cells.
Chaconine (also found in potatoes) is said to have anti-inflammatory effects. Solamargine (from eggplants) could prevent liver cancer cells from reproducing.
Solamargine and solasonine (found in eggplants and potatoes) are believed to target cancer stem cells involved in drug resistance.
Finally, the researchers revealed that tomatine (found in tomatoes) may contribute to cell regulation, helping to eliminate cancer cells.
An avenue for complementary cancer treatments
In view of the results, the researchers believe that glycoalkaloids have « enormous potential for future treatments ».
According to them, « these therapeutic compounds could be applied separately or in combination with other drugs to increase the efficacy of cancer treatment ».
« Scientists around the world are constantly on the lookout for drugs that will be lethal to cancer cells, but at the same time safe for healthy cells, » concludes study director Magdalena Winkiel.
According to her, the compounds present in these 3 vegetables could fulfil both these objectives, provided they are used in the right dosage.