Resveratrol decreases risk of breast cancer

March 28, 2005

Resveratrol has captured attention as a potential anticancer agent. These researchers analyzed the relationship between Resveratrol intake and breast cancer risk. A case control study in Switzerland from 1993 to 2003 compared the dietary Resveratrol intake of 369 women with breast cancer and 602 without. The risk of developing breast cancer was decreased by 50% with intermediate levels of Resveratrol intake and by 61% with the highest level of intake. Non-wine (grape source) Resveratrol offered the protection, not wine source. The effect of fruit itself was ruled out and it was the Resveratrol that was effective according to the authors of the study. The study is published in the April 2005 issue of the European Journal of Cancer Prevention, the official journal of the European Cancer Prevention Organization or ECP.

Mechanisms of Resveratrol Breast Cancer Chemoprevention

Despite years of intensive research, breast cancer remains a major cause of death among women. New strategies to combat breast cancer are being developed, one of the most exciting of which is the use of chemopreventive agents. Resveratrol has been shown to afford protection against several types of cancer. Resveratrol offers protection at the three major stages of breast carcinogenesis: initiation of breast cancer, promotion towards cancer, and progression to an actual cancerous tumor. Resveratrol is an antioxidant in breast tissue with protective, anti-inflammatory activity. It may normalize and control the cycle of the cell, may induce cancerous breast cells to die, and helps protect sensitive breast tissue from abnormal estrogen activity. The review summarizing the effects of Resveratrol on breast tissue is published in the March 22nd, 2005 issue of Molecular Nutrition and Food research.