Scientists Explained How a Compound in Red Wine Prevents Cancer
A new study from Brazil demonstrates how resveratrol, the chemical compound in grapes and red wine, may have anticancer properties and prevent cancer, especially breast cancer.
A team of researchers carried out immunofluorescence colocalization assays to test the efficacy of resveratrol on breast cancer cell lines that had different p53 mutations and on breast cancer cells with normal p53.
The tests showed that resveratrol inhibited the aggregation of p53 in both human breast cancer cells and in the rodents’ tumors.
The authors of the study conclude: “This study provides evidence that resveratrol directly modulates p53 and enhances our understanding of the mechanisms involved in p53 aggregation as a therapeutic strategy for cancer treatment. Our data indicate that resveratrol is a highly promising lead compound targeted against mutant p53 aggregation.”
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