Red wine chemical stays effective at fighting cancer
Research published in the journal Science Translational Medicine suggests that the metabolized form of resveratrol – resveratrol sulfate – is able to slow the growth of cancer cells by stopping them from dividing. There is also strong evidence that suggests the chemical may also protect against heart disease and increase life span.
The team, led by University of Leicester cancer researcher Karen Brown, administered resveratrol sulfate to mice. After exposing the mice to the chemical, the researchers were able to detect free resveratrol in the animal’s plasma and tissues. The new research shows that the chemical can still be regenerated and taken into cells after it has been metabolized into resveratrol sulfate. Previously, the thought was that levels of the extracted chemical metabolized too quickly to be useful.
The researchers note that any benefits from the molecule don't come from drinking red wine and that, in fact, drinking any type of alcohol, including red wine, can increase the risk of developing cancer.