Can Red Wine Reduce the Risk of Cancer?

A recent study presented at the Resveratrol 2012 Conference concluded that a chemical found in red wine, resveratrol, could reduce the risk of cancer.  This followed a long history of the chemical being linked to cancer prevention dating back to 1997 when researchers reported that mice were given a known carcinogen resisted developing skin cancer after topical applications of resveratrol.  Several other animal studies have shown similar results with gastrointestinal and mammary tumors.

The current researchers suggest that a daily dose of resveratrol, equivalent to two glasses of red wine, can decrease the risk of bowel cancer by 50% based upon laboratory models. The conference brings together  the world experts in resveratrol and research is ongoing to evaluate  the  impact of resveratrol on cancer, heart disease, diabetes, neurological disease, and life extension. Over 65 lectures, presentations and poster by different researchers were presented at the conference.  The researcher said “With all of the exciting new studies that are being done—especially the clinical trials—I hope we’ll have a clearer picture in the next few years.”

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