Resveratrol in Red Wine Increases Rapamycin’s Anti-Tumor Effect
A research conducted at the Lerner Research Institute (Cleveland Clinic) states that resveratrol, found in red wine, when mixed with rapamycin might suppress breast cancer cell. The study explains that PTEN- tumor-suppressing gene gives resveratrol its anti-tumor effects. Charis Eng, MD, and her team studied the effect of the combination of rapamycin and resveratrol.
Rapamycin has been considered to fight against breast cancer. However, after some time, the cancerous cells become resistant to rapamycin. The study shows that resveratrol might lessen the resistance in the breast cancer. The effect of rapamycin and resveratrol was tested on three breast cancer cell lines. In all the three cell lines, low rapamycin and resveratrol concentrations were enough for 50% growth inhibition. This was proved in the laboratory. The researchers are hopeful that if this research is further assessed then it would bring a whole new approach to the treatment of cancer.