Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Rishabh Kala

Rishabh Kala


  • Review Article
    Potential of Resveratrol in Inhibiting Cancer and Slowing Aging
    Author(s): Rishabh Kala, Trygve O. Tollefsbol and Yuanyuan LiRishabh Kala, Trygve O. Tollefsbol and Yuanyuan Li

    Resveratrol (3, 4’, 5 trihydroxystilbene) is a natural phytoalexin produced in response to injury by various plants including grapevines, berries and peanuts. Extensive evidence has indicated the beneficial effects of resveratrol on neurological, hepatic, cardiovascular, and inflammatory diseases. One of the most striking biological activities of resveratrol is its cancer chemopreventive potential. It has been shown recently that resveratrol blocks multiple processes during carcinogenesis including tumor initiation, promotion and progression. In addition, resveratrol has been shown to delay aging and age-associated diseases. Potential mechanisms involving resveratrol-induced age delay may be due to its effect on anti-oxidation and increased expression of SIRT1 (silence information regulator 1) by mimicking CR-induced longevity processes. However the precise mechanisms for resver.. View More»
    DOI: 10.4172/2155-9600.S5-001

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