RED WINE: DRINK UP FOR CANCER FIGHTING RESVERATROL

According to Richard Beliveau, Ph.D. and Denis Gingras, Ph.D., molecular research scientists, the resveratrol content present in red wine can actually help prevent cardiovascular disease and cancer, when the beverage is consumed in moderation (Foods to Fight Cancer: Essential Foods to help prevent cancer). Beliveau and Gingras report that the health benefit is not found in any other alcoholic beverage, in fact, all others are correlated with an increase in cancer risk.

WHAT MAKES RED WINE DIFFERENT?

The difference in red wine is found in its fermentation process, which causes important changes in the chemical composition of the initial fruit pulp. This fermentation process leads to the extraction of certain molecules, while modifying the structure of others. Beliveau and Gingras report that "the final yield is impressive: hundreds of distinct molecules, notably polyphenols, that are present in a bottle of red wine, one liter of which may contain up to 2 grams of polyphenols."

Polyphenols are for the most part, in the skins and seeds of grapes. Since the seeds and skins of the grapes are rapidly removed in the fermentation process of white wine, it does not have the same health beneficial qualities found in red wine.

WHAT IS RESVERATROL?

Resveratrol is the polyphenol, among many others found in red wine, that is currently attracting attention as being responsible for most of the health benefits present in drinking red wine in moderation (typically about two glasses per day for men, and one for women). The molecule is found almost exclusively in red wine, and is not found in as great a quantity anywhere else.

The presence of resveratrol in grapevines was not discovered until 1976. Resveratrol is present in grapevines as one of the plant's defense mechanisms against environmental stress. Plants cannot fight or run, so they must have extremely strong internal defense systems to resist outside aggression by parasitic fungus and other destructive forces. This is especially true in regions that have a more temperate or rainy climate. The extremely strong defense systems found in plants account for the anti cancer properties of many vegetables and fruits.

In the case of the grapevine, those more susceptible to attack by microorganisms, also have as a consequence, higher levels of resveratrol. These types of grapes have very thin skins, coupled with compact disposition in the center of each cluster, a condition that renders them particularly sensitive to attack by tiny fungi, thus the resveratrol produced by the plant in reaction to this attack is found almost exclusively in the skins and seeds of the grapes. This explains why white wine does not have the same anti cancer benefits found in the red variety. In fact, there are relatively few dietary sources that supply significant amounts of resveratrol, and the best source is definately red wine, with concentrations of up to 1mg per 4-ounce (125 mililiter) glass of wine.

HOW DOES RESVERATROL FIGHT CANCER?

In 1996 resveratrol was discovered to be the first molecule of dietary origin that is capable of interfering with the progression of cancer by inhibiting all three stages necessary for the development of tumors: initiation, promotion, and progression. Resveratrol appears to produce a second molecule within the human body, piceatannol, that seems to be even more successful than resveratrol at inducing the death of cancerous cells, such as leukemia or melanoma cells, at blood levels easily attained through a consumption of red wine. This leaves room for much hope that resveratrol consumed through diet can impact cancer cell growth and development.

SEEMINGLY CONFLICTING STUDIES

A Danish study recently indicated that consumption of even minimal amounts of alcohol increased the risks of developing several types of cancers. According to Beliveau and Gingras; however, the Danish study did not differentiate between alcoholic beverages, and did not include separate studies involving different types of alcohol, thus red wine was grouped with all others, something these researchers feel was in error. They site that many other studies have associated moderate intake of red wine with increased life spans of those who drink it moderately, in fact, longer life spans than those who either abuse the substance or do not drink it at all.

Obviously, more studies need to be done on the anti cancer benefits of red wine, since the same cultures who drink red wine with meals, also eat more whole fruits and vegetables, and use spices that are also known for their cancer fighting benefits. They also tend to eat more fish and less red meat. Red wine, as the most intense method of consuming resveratrol; however, appears to be confirmed, and with the many studies indicating that it actually increases the length of the life spans of those who drink it, we might consider that drinking one or two glasses of red wine with meals will not have harmful effects, and may even be beneficial. It is important to remember, that more than moderate drinking habits of any alcoholic beverage, even red wine, are linked to an increase in cancer risks. It is also worth mentioning, that pregnant or nursing women should not drink at all, as drinking injures the unborn and very young.

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