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Chuck Reynolds
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The human effects of resveratrol. P-2

Published on 4/25/2019
For additional information  Click Here

Differential effects of Resveratrol on androgen-responsive LNCaP human prostate cancer cells in vitro and in vivo. P-2

Prostate cancer is the second leading cause of cancer death in American men.

Although the etiology of prostate cancer remains unknown, elevated levels of steroid hormones such as androgens and estrogens, as well as growth factors such as insulin-like growth factor-1 (IGF-1), are considered to be important risk factors. These hormones and growth factors have been shown to promote proliferation of prostate cancer cells through the activation of receptor-mediated signaling pathways. Therapeutic as well as preventive strategies have explored modulation of these pathways as potential approaches to prevent or control prostate cancer.

Bioactive food components, in particular, are increasingly being evaluated as potential prostate cancer chemopreventive agents because of their presumed safety. One such agent is resveratrol, a polyphenol (trans-3,5,4′-trihydroxystilbene) categorized as a phytoalexin, found principally in the skin of grapes, but also in peanuts and other plant species. Red wine, often mentioned as a good source of resveratrol, contains 1–10 mg of resveratrol/l (4–40 μM). Recent studies attributed a variety of health benefits to consumption of foods containing resveratrol, including protection against cancers, cardiovascular disease and aging.

Results from rodent carcinogenesis models suggest that resveratrol can inhibit initiation, promotion and progression. Moreover, molecular studies show that resveratrol possesses anticancer activities, including acting as an antioxidant, possessing anti-inflammatory properties and functioning as a weak estrogen. In vitro experiments using prostate cancer cell lines provide support for resveratrol to serve as a candidate prostate cancer preventive agent. Resveratrol has been shown to inhibit prostate cancer cell growth in culture, to inhibit DNA synthesis and to increase apoptosis in LNCaP cells, a human prostate cancer cell line.

Article Produced By

Diet, Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Agriculture Research Service, United States Department of Agriculture, 10300 Baltimore Avenue, Building 307C, Room 132, Beltsville, MD. Laboratory of Cellular Regulation and Carcinogenesis, National Cancer Institutes, National Institutes of Health, Department of Nutrition and Food Science, University of Maryland, College Park, Department of Pharmaceutical Sciences and Pharmacology and Toxicology Graduate Program College of Pharmacy, Washington State University, Pullman, National Food Research Institute, Tsukuba, Ibaraki 305-8642, Japan. Nutritional Sciences Research Group, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. Biometrical Consulting Service, Beltsville Area, Agriculture Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA. Division of Nutritional Sciences, University of Texas at Austin, Austin, TX 78712, USA. Department of Carcinogenesis, MD Anderson Cancer Center, Smithville, TX 78957, USA

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Chuck Reynolds

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