Resveratrol,
the potential anticancer and cardio protective compound
Resveratrol is touted by nutritionists and biochemists because of its
potential as an anticancer and cardioprotective compound. Resveratrol
belongs to the phytoalexin class of phytochemicals and functions as a
moderate antioxidant, quenching free radical damage linked to several
cancers. The compound has also demonstrated anti-inflammatory properties
that help it to block reactions associated with the cancer process.
In humans, studies are underway to determine health benefits of resveratrol
in cancer and heart disease. Preliminary research results demonstrate
that resveratrol may have anti-infective, antioxidant, and anti-inflammatory
properties. According to studies involving cancer-prone mice, resveratrol
seems to reduce the occurrence of skin tumors. Additional studies suggest
that resveratrol is unique because of its ability to battle cancer at
all three steps of the cancer process: initiation, promotion, and progression.
Researchers believe that resveratrol is partially responsible for the
cholesterol-lowering effects of red wine. Epidemiologic and clinical studies
suggest that high consumption of resveratrol-rich foods may result in
reduced cardiovascular disease risk, lowered total cholesterol, and lowered
LDL cholesterol. Resveratrol's antioxidant properties may again be the
mechanism at work in reducing the oxidation of LDL cholesterol. Currently
scientists are exploring additional potential health benefits of resveratrol.
An ingredient of red wine extends lifespan by up to 70%. The compound
seems to mimic the age-enhancing effects of calorie restriction on the
single-celled organism.
Capitalizing on the chemical, called resveratrol, is a long way off in
humans, says David Sinclair of Harvard Medical School in Boston, Massachusetts,
who led the research. To match the yeast doses, he says, humans would
need to drink a glass of their favourite vintage morning, noon and night.
But the research may help explain why red-quaffing Mediterraneans live
to a ripe old age. Resveratrol boosts levels of an enzyme called Sir2,
which is thought to extend lifespan by stabilizing DNA. "It's highly
plausible that boosting enzyme activity will slow functional decline in
old age," agrees Peter Piper, who studies ageing at University College
London.
Resveratrol is one of a group of chemicals called polyphenols. Previous
research has suggested that these can protect against heart disease and
osteoporosis in humans. "It may not be just a longer life - it may
also be a healthier one," says Sinclair.The compound is one of 17
plant molecules so far found to extend life inbaker's yeast (Saccharomyces
cerevisiae). Resveratrol also gives fruitflies, which typically live for
around a month, an extra ten days of life, says Sinclair. Studies on mice
are in the pipeline.
Sinclair gave his yeast fresh grape extract. Normally, the organism divides
around 25 times and then dies. Resveratrol-treated yeast underwent an
extra 15 replications.
Many polyphenols are also found in tea, fruit and vegetables, says Piper.
"It stresses the importance of eating a healthy, balanced diet,"
he says.
