Anti-Cancer Effects of Resveratrol – In Vivo Evidence

Abstract

An increasing number of people worldwide are impacted by cancer each year. Thanks to the efforts of physicians and scientists, the overall survival rates of the majority of tumors have increased. But some tumors become resistant to chemo radiotherapeutic drugs, therefore researchers studying cancer are still looking for efficient sensitizers. Improved metabolism, cardioprotection, and cancer prevention are just a few of the anti-aging health advantages of resveratrol, a naturally occurring polyphenol. The majority of research on resveratrol and cancer is based on in vitro investigations that examine the effects of resveratrol on cancer pathways and cells. However, the number of research examining the in vivo effects of resveratrol treatment on cancer outcomes is rather few; this may be due to the compound's low oral bioavailability. Although resveratrol has been demonstrated to have favorable and prospective effects in cell culture research, there is conflicting evidence from rodent and human studies. The in vivo effects of resveratrol treatment on pancreatic, liver, colorectal, breast, and prostate cancers are highlighted in this article. A naturally occurring phytoalexin, resveratrol (3,5,40-trihydroxystilbene) is found in a variety of fruits and vegetables, including red wines, black olives, capers, almonds, grapes, and apples.