Red wine makes cancer drug more potent
Resveratrol, a compound which gives red wine its colour, makes breast cancer drug rapamycin more potent.
London: Resveratrol, a compound which gives red wine its colour, makes breast cancer drug rapamycin more potent.
Lab tests found the ingredient can prevent cancer cells from developing resistance to the drug.
Resveratrol is a potent antioxidant produced by plants such as grapes, raspberries, cranberries and peanuts to fight off fungal and bacterial infections, the journal Cancer Letters reports.
Scientists have been exploring its potential in reducing the risk of heart disease, Alzheimer`s and even the ageing process, according to the Daily Mail.
Prof Charis Eng from Cleveland Clinic`s Lerner Research Institute in Ohio, said: "Rapamycin has been used in clinical trials as a cancer treatment. Unfortunately, after a while, the cancer cells develop resistance to rapamycin.
"Our findings show resveratrol seems to mitigate rapamycin-induced drug resistance in breast cancers, at least in the laboratory."
Resveratrol is also available in supplement form. In high doses it causes side effects such as insomnia, joint pain, diarrhoea and acne.