Grapes and Grape Juice
Both grapes and grape juice are rich sources of resveratrol, a phytochemical well studied for anti-cancer effects.
The skin of the grape contains the most resveratrol. Resveratrol is in red, purple and green grapes, the amount depends much more on growing conditions than on color or type of grape.
Red wine also contains resveratrol. However, with AICRs research reports finding that alcohol is associated with increased risk for cancers of the mouth, pharynx and larynx, esophagus, breast 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 resveratrols 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).
AICR has funded research on the following topics relating tograpes and the cancer-fighting components they contain. You can search for relevant AICR-funded studies performed to date on our AICR Grants:
Read the full list of AICRs Recommendations for Cancer Prevention.
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Recommendation and review posted by G. Smith
