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October 27, 2006

Resveratrol In red Wine Said To Cut Colorectal Cancer Risk

Topics: Nutrition and Cancer
"The concentration of resveratrol is significantly higher in red wine than in white wine because the skins are removed earlier during white-wine production, lessening the amount that is extracted."
pouring-cab.jpgResearchers have reported at the 71st Annual Scientific Meeting of the American College of Gastroenterology in Las Vegas that drinking more than three glasses of red wine a week could cut the risk of colorectal cancer by almost 70 per cent.
The potential benefits of the wine have been put down to the resveratrol content of the wine, and adds to an ever growing body of science linking the compound to a range of beneficial health effects, including brain and mental health, and cardiovascular health.

Colorectal cancer accounts for nine per cent of new cancer cases every year worldwide. The highest incidence rates are in the developed world, while Asia and Africa have the lowest incidence rates.

It remains one of the most curable cancers if diagnosis is made early.

The new research, by Joseph Anderson, and his colleagues from the Stony Brook University in New York looked at the drinking habits of 360 red and white drinkers with similar lifestyles and found that, while white wine consumption was not found to have any association with colorectal cancer incidence, regular red wine consumption was linked to a 68 per cent reduced risk of the cancer.

And the researchers told attendees that the active component in wine that may be behind the apparent benefits is most likely resveratrol, an anti-fungal chemical that occurs naturally under the skin of red wine grapes.

Continue reading, "Resveratrol in red wine could cut colorectal cancer risk."

Posted by Richard at October 27, 2006 2:26 PM

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