Small amounts of the compound found in red wine and grapes prove protective against colon cancer in mice
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Less can be more.
Low doses of resveratrol, a chemical found in red grapes and some other foods, were better than higher ones at stimulating cancer-fighting processes, researchers report July 29 in Science Translational Medicine. Mice with a genetic predisposition for colon cancer also developed fewer tumors on a low dose of the drug than they did on a higher dose. The effect was noticeable when the mice ate a high-fat diet.
Researchers have long known that chemicals’ actions can vary widely at different doses (SN: 1/20/07, p. 40). But those findings haven’t percolated into most clinical studies of drugs or dietary nutrients, says John Pezzuto, a pharmaceutical scientist at Long Island University in New York. Researchers typically determine the maximum dose that people or animals can