vascular disease, osteoporosis, Resveratrol is found in the
T
he field of nutrition is
an exciting and budding and cancer. skin of red grapes and is a constit-
science. Everyday there Among these physiologi- uent of red wine. It belongs to a
are news headlines touting studies cally active compounds are larger class of photochemicals,
with new and extraordinary phytochemicals. Phytochemicals phytoalexins. Phytoalexins are
findings. The days of nutrition “provide essential raw materials used as a defense against infection
being just about carbohydrates, for suppressing, retarding, even by pathogens as they are antibac-
terial and antifungal.
Nourishing
In 2006, the results of a study
(Baur et al., 2006) on resvera-
trol were published revealing
Insights
“that Resveratrol counteracted
the detrimental effects of a high
fat diet in mice.” Several studies
Holistic Perspective on Cancer and Nutrition
(Athar et al., 2007, Jang et al.,
1997, & Sale et al., 225) have
produced strong evidence of
proteins, fats, vitamins, and reversing not just illness but also Resveratrol anti-cancer action.
minerals are long gone. The field the debilitating effects of stressful Particularly in regards to cancers
of nutrition looks to the future, contemporary life” (Beling, 1998). that it can come in direct contact
where researchers are studying Current research is showing with such as skin, GI, and colon
physiologically active compounds promising results in regards to cancers.
that are being linked to the phytochemicals and cancer. The Anthocyanin acts as a
prevention and/or treatment of phytochemicals coming to center powerful antioxidant and can
chronic diseases such as cardio- stage in the fight against cancer be found in blackberries, black
are resveratrol, anthocyanin, quer- currants, cherries, eggplants,
cetin, ellagic acid, blue grapes, red cabbage and
and catechin. black raspberries. The research
surrounding anthocyanin has
primarily focus on cancer utilizing
black raspberries as a source.
Studies (Jing et al., 2008,
Madhujith & Shahidi, 2007,
Mulabagal, Van Nocker, Dewitt,
& Nair, 2007, Seeram, 2008)
found that in relation to the inhi-
bition of cancer of the esophagus
and colon, anthocyanin had a
positive correlation. These studies
yielded good results showing that
the esophageal cancer and colon
cancer were inhibited by a signifi-
cant percent. The animal studies
11
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