Red Wine could contribute towards the success of breast cancer treatment. Research conducted by Dr Charis Eng at the Cleveland Clinic, Ohio suggests that the organic compound, resveratrol, which is found in red wine, can enhance the effects of the drug currently used to combat breast cancer.
The substance can prevent cancer cells from developing resistance to the drug rapamycin, which can slow the growth of cancerous tumours or even stop them. Resveratrol is an antioxidant produced naturally by grapes, raspberries, cranberries and peanuts which is used to fight off bacterial infections as they grow.
Previous research has linked the antioxidant with combating the effects of heart disease, Alzheimer’s, as well as the natural ageing process. But this research demonstrates it could also be used to make breast cancer drugs more effective.
Breast cancer is the most common form of cancer in women within the UK with approximately 45,000 cases diagnosed yearly.