A recent study found that anthocyanins — the compounds that give fruits and veggies intense red, purple, or blue hues — may slow or prevent the growth of colon cancer. “Anthocyanins are not absorbed efficiently into the bloodstream,” said study author Monica Giusti, Ph.D., assistant professor of food science at Ohio State University, “so they remain in the gastrointestinal tract, where they interact with the tissues.” Try working more colorful fruits and vegetables into your diet. – Prevent Cancer Foundation (http://preventcancer.org/)