Resveratrol May Be a Powerful Cancer-Fighting Ally

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Newspapers and magazines regularly contain headlines about studies that show that average consumption of wine, beer, and spirits may—or may not—convey health benefits. Results from ongoing studies have been mixed, but in the case of red wine, one key constituent found in high concentrations in grapes and grape skins may prove to be an ally in cancer prevention and treatment.

Resveratrol, an antioxidant and antifungal, is sold over the counter in the United States as a nutritional supplement and is found in raspberries, blueberries, peanuts, and some pine trees. It is one of a number of naturally occurring polyphenols that are under investigation for their potential antioxidant and anticancer properties. Experiments also suggest that resveratrol can help control atherosclerosis, heart disease, arthritis, and autoimmune disorders.

Scores of researchers have looked at the cellular and biochemical mechanisms of resveratrol in cell lines and animal models—enough to raise the possibility that the compound could block cancer progression. Resveratrol appears to reduce the activation of the protein NF-kappa B (NF-κB), which directs crucial cellular processes.