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Grape-based compounds kill colon cancer stem cells in mice | Latest News
Grape-Based Compounds Kill Colon Cancer Stem Cells in Mice
Compounds from grapes may kill colon cancer stem cells both in a petri dish and in mice, according to a team of researchers. The compounds — resveratrol –which are found in grape skins and seeds, could also eventually lead to treatments to help prevent ... read more
Science Says Red Wine Compound Could Kill Colon Cancer
It turns out the super-power compound resveratrol, found in the skins and seeds of grapes, has yet another positive effect on our body’s health. According to Science Daily, when tested on mice and colon cancer cells in a petri dish, resveratrol proved ... read more
Grape Compounds Could be the New Treatment for Colon Cancer
A compound found in grapes called resveratrol may help kill colon cancer cells Resveratrol is an antioxidant that has anti-cancer properties In a study conducted on mice, resveratrol suppressed colon cancer stem cells by 50 percent Resveratrol, a compound ... read more
Grape compounds may help fight colon cancer
Compounds found in grapes can kill colon cancer cells and may lead ... but also preventing chronic diseases and eliminating the colon cancer stem cells," Vanamala said. Researchers separated about 52 mice with colon cancer tumours into three groups ... read more
Killing Cancer Stem Cells: The Final Battle?
Metastatic tumor sites are the cause of death in more than 90 percent of cancer patients. Cancer stems cells have been found in many types of tumors, including leukemia, myeloma, breast, prostate, colon ... can kill breast cancer stem cells in mice ... read more
Grape-based compounds kill colon cancer stem cells
We review the research ” Grape-based compounds kill colon cancer stem cells in mice ” in regard to the combination of resveratrol and grape seed extract being very effective at killing colon cancer cells as well as cancer stem cells (Animal Model ... read more
Grape-based compounds kill colon cancer stem cells in mice
Researchers compared the caffeine and chlorogenic acid components of coffee beans at different roasting levels and tested the protective antioxidant and anti-inflammatory properties of the different coffee extracts in human cell models. read more
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