Resveratrol
-
Cancers mentioned: Ovarian cancer, hepatocellular carcinoma (HCC), head and neck carcinoma, and leukemia.
-
Food Occurrences: Found in Grapes (skin), Red Wine, Blueberries, Raspberries, and Peanuts.
-
Summary of the Topic: Resveratrol is a natural polyphenol that acts as a chemopreventive agent by protecting DNA from damage and inhibiting the initiation of cancer. It is famous for its ability to target “cancer stem cells” and reverse multidrug resistance by inhibiting efflux pumps like P-gp.
-
Resveratrol is highly versatile in its synergistic potential; it enhances the apoptotic effects of other natural products like curcumin and artemisinin. Its anti-cancer mechanism involves the induction of ROS and the activation of Sirtuins, which regulate cell survival and longevity.
-
Remainder of Report & Sources:
-
Mechanisms: Upregulation of Bax/Bcl-2 ratio, inhibition of ERK1/2 phosphorylation, and induction of DNA fragmentation.
-
Combinations: Synergizes with tanshinone IIA for HCC and with curcumin for head and neck cancers.
-
Primary Source: Cui et al., Chinese Medicine, 2025
-
Additional Source: PMC – Synergistic Combinations
-
-
Primary Food Sources: Red Grapes (skin), Blueberries, Peanuts.
-
Molecular Targets: Activates SIRT1 and AMPK, mimicking caloric restriction. It sensitizes cells to TRAIL-induced apoptosis and inhibits MMP-9, an enzyme required for tumor invasion.
-
Bioavailability: Rapidly metabolized into sulfate and glucuronide conjugates; very little “free” resveratrol reaches systemic circulation.
-
Cross-Links:
-
Artemisinin: Strong synergy in Liver Cancer.
-
Ursolic Acid: The combination is highly effective as a topical or dietary preventative for Skin and Prostate cancers.
-
Curcumin: One of the most studied pairings for Colon and Head/Neck cancers.
-