Prostate Cancer: Resveratrol Lowers Risk by 60%
Recent studies show that polyphenols in red wine are powerful antioxidants that may counteract the formation of free-radical cancer cells. These active phyto-compounds are catechins and resveratrol that come from grape seeds, grape skins, berries, peanuts and other plants.
Resveratrol is a plant’s natural way to ward-off disease and inhibit UV radiation. Researchers have found that resveratrol polyphenols defend against certain stages of cancer development to reduce tumors in animals. This includes melanomas, leukemia, prostate, and breast cancers. Another great benefit is its anti-inflammatory properties that mitigate the initiation, promotion, and progression of cancer cells.
According to the National Cancer Institute, men may reduce their chance of prostate cancer by 60% when consuming 4-ounces of red wine per week. Experts do warn that alcohol consumption may increase other health problems and otherwise suggest supplementing your daily diet with 200 to 600 milligrams of resveratrol in lieu of drinking. This recommended dosage will obtain the bioavailability equivalence of red wine polyphenols in your blood plasma after the metabolism of resveratrol in your gut and liver.
Tags: Antioxidants Resveratrol
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