DON’T UNDERESTIMATE GRAPES AND RED WINE: NEW RESEARCH
Resveratrol is in red wine and in red grapes. Supposedly, it is good for the heart and keeps cancer in check too. We see this in animal experiments.
What about human studies? Well, they are still a work in progress. Researchers have been afraid to put too much into this kind of research because they don’t feel like they really understand what’s going on. Resveratrol changes into something else very quickly when it is in the body. How can you design a serious human trial if the thing you are testing goes away so fast? Scientists call it the “Resveratrol Paradox’. The active ingredient disappears and yet seems to continue working. Does this remind you a little of my article on homeopathy?
Once in the body, resveratrol converts to resveratrol sulfate (and reveratrol glucuronide). To see what happens after resveratrol becomes resveratrol sulfate Dr. Karen Brown (University of Leicester) injected mice with resveratrol sulfate. What a surprise! After it gets into the cells, it converts back to resveratrol. It doesn’t really go away for good. Her study also showed the resveratrol sulfate stops cancer cells from dividing – at least in animals.
This might not seem like a huge big deal to you. It just clears a roadblock that was in the way of scientists doing the right kinds of human research to help us know if we should keep encouraging the use of this promising natural substance. But, you know what? This is what science is about. Little steps.
Oh. Hey. By the way. Before you go? You should know that resveratrol in red wine isn’t the most brilliant way to guard against cancer. Resveratrol might help. But alcohol probably cancels out any benefit.
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Drawing is mine