Resveratrol and Cancer

Does your family have a history of cancer? If so, you’re likely familiar with colon cancer as, according to the Mayo Clinic, it’s the most frequently occurring digestive system cancer. Because of its deadly result, researchers across the world continue to search for ways to prevent it.

​A recent study conducted in France concluded that resveratrol was able to slow down the production of cancerous cells and therefore could be considered an effective anticancer agent. Some of the top natural sources of resveratrol include blueberries, peanuts, grapes, and both red and white wines.

In addition, a research by the Cancer Research UK showed that  that relatively small doses of purified resveratrol, a chemical found in red grapes and wine, might have an impact in reducing the risk of bowel cancer – at least, in mice prone to developing the disease. 

​Over the past few decades literally thousands of papers have been published about resveratrol, and its potential benefits are touted for a wide range of ailments including diabetes, neurodegenerative diseases and – of course – cancer.

The chemical itself has a range of effects on cells, mainly by influencing energy production (metabolism), although exactly how it works isn’t entirely clear. Tests on cells grown in the lab and some animal studies have suggested that resveratrol may have anti-cancer properties.

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