Fight Cancer ... Grapes and Grape Juice

MD Anderson Cancer Center website:

Both grapes and grape juice are

rich sources of resveratrol, a type of

natural phytochemical that belongs to

a much larger group of phytochemicals

called polyphenols. The skin of the

grape contains the most resveratrol, and

red and purple grapes contain significantly more

resveratrol than green grapes. Grape jam and raisins

contain much smaller amounts of this phytochemical.

Red wine also contains resveratrol. However, with

AICR’s second expert report noting convincing

evidence that alcohol is associated with increased risk

for cancers of the mouth, pharynx and larynx,

esophagus, breast (pre- and postmenopausal) and

colon and rectum (in men), wine is not a recommended

source of resveratrol.

Studies suggest that polyphenols in general and

resveratrol, in particular, possess potent antioxidant

and anti-inflammatory properties. In laboratory studies,

resveratrol prevented the kind of damage known to

trigger the cancer process in cell, tissue and animal

models.

Other laboratory research points to resveratrol’s ability

to slow the growth of cancer cells and inhibit the

formation of tumors in lymph, liver, stomach and breast

cells. Resveratrol has also triggered the death of

leukemic and colon cancer tumors.

In one series of studies, resveratrol blocked the

development of skin, breast and leukemia

cancers at all three stages of the disease

(initiation, promotion and progression).

Here’s a good source of resveratrol

Vivix