Extracts from two Texas red wines can help fight cancer, say researchers.
A new study led by Dr Susanne Talcott, Texas AgriLife Research food and nutrition scientist revealed that wines produced in the Lone Star State have anti-cancer properties known to exist in wines from other producing regions.
Talcott said that extracts from two Texas red wines port and syrah (or shiraz) decreased cancer cell growth in a comparable magnitude as other wines previously studied.
"These results could definitely be projected to all Texas wines containing similar amounts of bioactive compounds," Talcott said.
"And this will be the basis for a continued intensive study of all the health benefits of wines made in this state," she added.
She said that people who consume regular, moderate amounts of Texas wine daily - up to a glass and a half - might have similar health benefits ascribed to wines from other regions.
"In general, studies show that wine may either prevent cells from mutating into cancer cells, or stop existing cancer cells from growing and causing them to die," said Talcott.
Wines interact with a newly discovered class of molecules in cancer cells, called micro RNAs, a type of nucleic acid associated with chemical activities in a cell. Some of those micro RNAs are involved in causing cancer.
Wines interact with a newly discovered class of molecules in cancer cells, called micro RNAs, a type of nucleic acid associated with chemical activities in a cell. Some of those micro RNAs are involved in causing cancer.
The compounds found in wine interact and "arrest" the cancer cells, causing them to die.
The compounds also may work to prevent cancer, she added.
The findings were presented at the Texas Viticulture and Enology Research Symposium.