Component of red wine may reduce risk of alcohol-related head and neck cancer
the ONA take:
According to a new study in the journal Advances in Experimental Medicine and Biology, researchers at the University of Colorado in Denver, Colorado, have found that resveratrol, a chemical found in grape skins and red wine, may prevent cancer.
Alcohol attacks a person's gene, and for a period of time, the body repairs this damage. When enough alcohol is consume, some DNA damage is no longer repaired, and it is for this reason that alcohol is a risk factor for head and neck cancer. Resveratrol kills these unfixed cells with DNA damage so that they cannot progress to cause cancer.
The body metabolizes alcohol into an intermediate called acetyl aldehyde before converting it to aldehyde dehydrogenase and ultimately acetic acid, which is excreted. Acetyl aldehyde is a known carcinogen.
Hard alcohol increases the risk for head and neck cancer due to the increased level of acetyl aldehyde, but this increased risk is lower among patients who drank red wine, suggesting that there is a component of red wine that inhibits the cancer-causing effect of alcohol.
That component is resveratrol. This substance will not completely reverse the cancer-causing effects of alcohol, but it may reduce the risk for alcohol use to lead to cancer.
Resveratrol, a chemical found in grape skins and red wine, may prevent cancer.
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