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Study: Red Wine Helps Fight Breast Cancer

February 15, 2011

Benefits of resveratrol continue to accumulate

Resveratrol, the compound found in red wine, can help in treating breast cancer, according to a new study.

It's the latest research touting the benefits of red wine, which has enjoyed a spike in its status as a health food in recent years.

In this case, researchers at the Cleveland Clinic's Lerner Research Institute say that resveratrol, when used in combination with rapamycin, can help fight cancer cells.

An immunosuppressant drug, rapamycin is primarily used to prevent organ transplant rejection, but has also been used to fight tumors in breast cancer. The problem, though, is that cancer cells eventually develop resistance to the drug. But the findings of the researchers suggest – in the laboratory, at least – that resveratrol helps keep the rapamycin effective. Says Charis Eng, one of the researchers:

"If these observations hold true in the clinic setting, then enjoying a glass of red wine or eating a bowl of boiled peanuts – which has a higher resveratrol content than red wine – before rapamycin treatment for cancer might be a prudent approach."

Many of these resveratrol-related studies (or maybe it's us in the media) focus on red wine as a source, but as Eng points out, boiled peanuts are an even greater source. Other foods that contain resveratrol to varying degrees: Peanut butter, cranberry juice, grapes, grape juice, cocoa and blueberrries.

The study is published in the journal Cancer Letters: http://bit.ly/hgHSvx (abstract only).

Online Source: Courant.com

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