Polyphenols in red wine, particularly resveratrol and other flavonoids, have been shown to inhibit cancer cell growth through several mechanisms. Here are the key ways in which these compounds exert their anticancer effects:
Polyphenols act as powerful antioxidants, scavenging free radicals and reducing oxidative stress, which is linked to cancer development. By neutralizing these harmful molecules, polyphenols help protect cells from DNA damage that can lead to cancer.
Certain polyphenols can induce cell cycle arrest, preventing cancer cells from proliferating. This is achieved by modulating signaling pathways that regulate the cell cycle, effectively halting the progression of cancerous cells at specific checkpoints.
Polyphenols have been found to promote programmed cell death (apoptosis) in cancer cells. This process involves activating specific proteins and pathways that lead to the self-destruction of damaged or abnormal cells, thereby reducing tumor growth.
Polyphenols can inhibit angiogenesis, the process by which tumors develop their own blood supply. By reducing the secretion of vascular endothelial growth factor (VEGF) and matrix metalloproteinases (MMPs), polyphenols limit the ability of tumors to grow and metastasize.
Polyphenols can alter the expression of genes involved in cancer progression. For instance, they may inhibit the activity of enzymes involved in carcinogenesis and modulate the expression of oncogenes and tumor suppressor genes.
Chronic inflammation is a known risk factor for cancer. Polyphenols in red wine can reduce inflammation by inhibiting the activation of nuclear factor kappa B (NF-κB) and cyclooxygenase-2 (COX-2), both of which are involved in inflammatory responses.