Eating grapes may soon become a recommended cancer-preventative pastime. Scientist have found that components in grapes, in addition to a dozen newly identified ones, work collectively to inhibit an enzyme critical to the production of cancer cells.

Anti-Cancer Qualities of Flavonoids

Using advanced molecular tools scientists studied the interaction of grape-cell cultures with human DNA topoisomerase II--the enzyme necessary for the spread of cancer, which is commonly used in research to screen plant chemicals--to discover which flavonoids in grapes and red wine hold the highest anti-cancer qualities. Flavonoids are:

• Natural chemicals found in plants, fruits and vegetables.

• Antioxidants (though some flavonoids have stronger antioxidant properties than others, depending on their chemical structure).

• More abundant in red grapes, rather than white.

Specifically, the study focused on a dozen newly discovered components in grape-cell culture extracts and how they worked synergistically against the DNA topoisomerase II enzyme. Scientists found that the synergy between the components was crucial--alone, the components had less of an effect on the enzyme, but working together provided a working potency.

Flavonoids' Affect on Rats

Due to the success generated from the study, research tracking where specially radiolabeled flavonoids congregate in rats has begun. Findings from these rat studies have indicated that flavonoids are extremely bioavailable--by simply eating the grapes, the protective bioactive component involved goes directly into the bloodstream and relocates to other regions.

Journal of Agricultural and Food Chemistry April 6, 2005;53(7): 2489-2498.

Medical News Today March 29, 2005

Dr. Mercola's Comments:

I've been carefully following the research on the powerful polyphenolic bioflavonoids in red wine, as I believe it may be one of the most important free-radical-fighting antioxidants to date. One of the primary components is the cancer-fighting and anti-aging compound, resveratrol, found in red grapes. However, while red wine may appear to provide some great health benefits, I do not advise drinking it at all, as I am convinced that the alcohol itself is actually a poison and will unbalance your hormones. Also, drinking two or more glasses (of wine or any alcoholic beverage for that matter) may offset the benefit and actually increase your risk of certain cancers. So if you absolutely insist on drinking red wine, check on the growing conditions of the grapes used and how the wine is made. Additionally, if the wine isn't made with organic grapes, it may not contain resveratrol, which rules out the benefits you seek. It is also important to understand that consuming large amounts of wine or grapes--which have a lower concentration of antioxidants than wine--will likely increase insulin levels and eventually have a negative impact on your health. Thus, it may be most beneficial to eat grape skins and pass up the meat of the grape, which has no resveratrol but a lot of extra fructose. I am actually currently in the process of doing personal research with an organic, world-class local wine maker. If I weren't writing two books, doing full-time editing and working on a blockbuster process to improve your health that we are introducing in the fall, I would have completed it by now. But somehow I just can't seem to get my plate free enough to complete the research. Related Articles: Grape Skin Protein Kills Cancer Cells Grapes' Anti-fungal Agent May Fight Cancer Red Wine Reduces Lung Cancer Risks