Grapes and wines may contain cancer inhibitor: Study

February 1997
Jet;2/3/97, Vol. 91 Issue 11, p40
Reports that resveratrol, a substance common in grapes and red wine, could be a potent cancer inhibitor. The results of preliminary studies.


Related Articles

  • Cancer fighters.  // Drug Topics;10/11/93, Vol. 137 Issue 19, p64 

    Presents the results of a study conducted by the National Cancer Institute in China. Reduction in the risks from cancer death with the use of a diet composed of beta carotene, vitamin E and selenium.

  • Little green sprouts better than giant green broccoli.  // CMAJ: Canadian Medical Association Journal;11/15/97, Vol. 157 Issue 10, p1340 

    Highlights the findings of researchers looking at the value of broccoli and cauliflower to protect against cancer. The higher value of the key chemical that was found in young sprouts as compared to mature plants.

  • Stephanie -- an Extraordinarily Courageous Fight. Gerson, Charlotte // Gerson Healing Newsletter;Sep/Oct2002, Vol. 17 Issue 5, p2 

    Describes the case of a child named Stephanie who underwent the Gerson Therapy for her cancer. Side effects suffered by the child from chemotherapy; Decision of the child's family to become vegetarians; Typical chemotherapy reactions regularly seen in patients treated with chemotherapy;...

  • Dietary behaviors related to cancer prevention among pre-adolescents and adolescents: the gap between recommendations and reality. Holman, Dawn M; White, Mary C // Nutrition Journal;2011, Vol. 10, p60 

    Background: Diet is thought to play an important role in cancer risk. This paper summarizes dietary recommendations for cancer prevention and compares these recommendations to the dietary behaviors of U.S. youth ages 8-18.Methods: We identified cancer prevention-related...

  • The cancer commando. Cramer, Deborah // Alive: Canada's Natural Health & Wellness Magazine;May2007, Issue 295, p54 

    The article provides information to combat ovarian cancer. The author cites her basic prevention techniques, including exercise, sufficient sleep, and a healthy diet high in antioxidants. She also emphasizes the importance of early detection of cancer, its risk factors and symptoms. She states...

  • Surprise Gift from Two Tablespoons of Olive Oil.  // Spirituality & Health;Mar/Apr2007, Vol. 10 Issue 2, p30 

    The article presents information on a study which examined the health benefits of olive oil. Laboratory scientists had previously suggested that large quantities of olive oil in the Mediterranean diet might protect against a process called oxidative stress, in which substances called oxidants...

  • Stop Breast Cancer in its Tracks. Rogers, Sherry A. // MMRC Health Educator Reports;2010, p1 

    The article focuses on how to prevent breast cancer. Aside from taking carcinogenic chemotherapies, women are considering diets high in phytochemicals. Nutrients such as vitamins A and D and CoQ10 cause reversal and redifferentiation of cancer cells. The calcium D-glucarate is also found to...

  • Silencing MED1 Sensitizes Breast Cancer Cells to Pure Anti-Estrogen Fulvestrant In Vitro and In Vivo. Zhang, Lijiang; Cui, Jiajun; Leonard, Marissa; Nephew, Kenneth; Li, Yongquan; Zhang, Xiaoting // PLoS ONE;Jul2013, Vol. 8 Issue 7, p1 

    Pure anti-estrogen fulvestrant has been shown to be a promising ER antagonist for locally advanced and metastatic breast cancer. Unfortunately, a significant proportion of patients developed resistance to this type of endocrine therapy but the molecular mechanisms governing cellular...

  • Consuming Fish and Omega-3s Reduces Risk of Colorectal Cancer.  // Tufts University Health & Nutrition Letter;Aug2008, Vol. 26 Issue 6, p1 

    The article examines various studies which revealed that consumption of fish and omega-3 fatty acids can reduce risk for colorectal cancer. A study by Megan N. Hall and colleagues of Columbia University found that men who ate the most fish had a 40% reduced risk of colorectal cancer. An analysis...

  • Meat, dairy, and cancer. Abid, Zaynah; Cross, Amanda J.; Sinha, Rashmi // American Journal of Clinical Nutrition;Jul2014 Supplement, Vol. 100, p386S 

    In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics