Resveratrol and Cancer Prevention

*RESERVE™ CAP-e Test Results

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Dr. William Li, President and Medical Director of the Angiogenesis Foundation shared that we can eat to starve cancer. Cancer is just 5-10% attributable to genes, while the remaining is Environment and mainly due to our diet. Resveratrol in Red grapes & Red wine inhibits angiogenesis by 60%! That is what we should be having in our daily diet. Resveratrol is thought to limit the spread of cancer cells and trigger the process of cancer cell death (apoptosis). Resveratrol has also been known to reduce the activation of NF kappa B, a protein produced by a compromised immune system that can affect the growth of cancer cells.

Originally studies were conducted to investigate the “French Paradox”, a term coined by Dr. Serge Renaud, that the French seem to have lower rates of cardiovascular disease with a diet relatively high saturated fats. He found that a diet high in red wine correlated to a lower incidence of cardiac diseases, which was found to be very high in resveratrol. Continued studies of resveratrol conducted by Howitz and Sinclair found that in yeast, fruit flies, and small fish there were significant increases in lifespan. Later studies in mice found that there were drops in tumor formations, reductions in the incidents of neurological diseases, and protective benefits to the cardiovascular system.

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