Resveratrol cures cancer

New study reveals that Resveratrol found in red wine helps kill pancreatic cancer cells!

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    • Resveratrol Kills Cancer

    Posted in World News by Greg on April 6, 2008

    Here’s a little bit of Grape Thinking for you — it was just announced last week that University of Rochester medical researchers have showed for the first time that Resveratrol, the powerful antioxidant found in grape skins, helps destroy pancreatic cancer cells - Read more here. There is a lot of controversy over this topic and the researchers are calling it a very ’seductive’ area of study right now.

    We love this because it’s one of the main influences in our brand name — we’re all about a healthy lifestyle and we think that wine is a vital component to healthy living. Once more research like this surfaces, it is going to be the key that blows wine into the mainstream and transforms it from simply a sophisticated alcoholic beverage into the holistic human elixir. Check out this post we wrote a while back after reading a Fortune article about Resveratrol. As we are expanding our company to a full lifestyle offering, we’re planning to dedicate a whole page on our site to Resveratrol and its health benefits along with updated news stories to see how it progresses over the coming years. There are going to be some very smart wine marketers that keep a pulse on this and will market their products accordingly — this is because it will be a rare marketing opportunity that has real merit opposed to just another way to sizzle the consumer.

    Here are some stats on Resveratrol concentrations in wine and certain foods (peanuts and grapes). Resveratrol - Wikipedia

    resveratrol-statistics.bmp


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    Comments (5)

    Comments

    1. Richard Shaffer Said,

      Greg - do you have data on resveratrol differences between wines/grapes from different countries?

      Richard

    2. Greg Said,

      Hey Richard,

      Here is an article found on NY red wines. They did a test on a lot of other countries but didn’t give specifics (see half way through the article).

      http://www.news.cornell.edu/chronicle/98/2.5.98/resveratrol.html

      Also, check out this article on how Australia is working on REW (Resveratrol Enhanced Wines) — this seems huge.

      http://www.agroz.com.au/WINE/articles/01.pdf

      This is very exciting stuff! I love how it says ‘the best way to treat a disease is not get it in the first place, hence the move away from treating the disease to preventing the disease.’

      You should def look into the REW concept more.

    3. Bart Said,

      Problem with resveratrol is it’s bioavailability :

      http://www.foryourhealth.eu/content/metabolism-and-bioavailability-trans-resveratrol

      Resveratrol (3,4′,5-trihydroxy-trans-stilbene) is a polyphenolic compound accounting to the stilbene class. Most stilbenes in plants act as antifungal phytoalexins, compounds that are usually synthesized only in response to infection or injury. Resveratrol has been detected in trees, in a few flowering plants, in peanuts, and in grapevines. The major dietary sources of resveratrol include grapes, wine, peanuts, and peanut products. Numerous in vitro studies describe different biological effects of resveratrol. The major impacts are the antioxidative, anti-inflammatory, and estrogenic effects as well as anticancer and chemopreventive activities. In order to reveal information on absorption, metabolism, and the consequent bioavailability of resveratrol, different research approaches were performed, including in vitro, ex vivo, and in vivo models, all of which are considered in this review. Summarizing the data, resveratrol is absorbed and metabolized. Around 75% of this polyphenol are excreted via feces and urine. The oral bioavailability of resveratrol is almost zero due to rapid and extensive metabolism and the consequent formation of various metabolites as resveratrol glucuronides and resveratrol sulfates. The potential biologic activity of resveratrol conjugates should be considered in future investigations.

    4. Beverly Said,

      I believe you take resveratrol with its parent a glass of red wine Like curcumin mix with turmeric heat in olive oil improves curcumin/turmeric 10X

    5. greg Said,

      Beverly, can you clarify what you mean by that? Are you saying by consuming resveratrol in a glass of a red wine, you bypass the oral bioavailability problem that Bart outlines? Also, thanks so much for bringing Curcumin to our attention… I had never heard or read about it until now!!

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