Researchers at the University of Alabama at Birmingham (UAB) have found that nutrients in red wine may help reduce the risk of developing prostate cancer.
The findings were published in the latest edition of Carcinogenesis.
The study involved male mice that were fed a plant compound found in red wine called resveratrol, which has shown anti-oxidant and anti-cancer properties. Other sources of resveratrol in the diet include grapes, peanuts and blueberries.
In the study, resveratrol-fed mice showed an 87 percent reduction in their risk of developing prostate tumors that contained the worst kind of cancer-staging diagnosis.
The mice that proved to have the highest cancer-protection effect earned it after seven months of consuming resveratrol in a powdered formula mixed with their food.
Other mice in the study, those fed resveratrol but still developed a less-serious form of prostate cancer, were 48 percent more likely to have their tumor growth halted or slowed when compared to mice who did not consume the compound, the UAB research team said.
This study adds to a growing body of evidence that resveratrol consumption through red wine has powerful chemoprevention properties, in addition to its apparent heart-health benefits, said study lead author Coral Lamartiniere.
An earlier UAB study published May 2006 in the same journal found resveratrol-fed female mice had considerable reduction in their risk of breast cancer.
Lamartiniere and other researchers say work is already underway to test resveratrol consumption in humans to see what concentrations are needed to convey cancer-prevention benefits.
Source: Xinhua
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