Colorectal Cancer Coverage from Every Angle
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Polyphenols in Red Wine May Affect Inflammation in Colorectal Cancer

By: Celeste L. Dixon
Posted: Monday, May 18, 2020

Red wine extract has been previously shown to reduce neoangiogenesis in colorectal cancer models, but the details of how this was accomplished remained elusive. Using a mouse model, Dominique Delmas, PhD, of the Université de Bourgogne Franche-Comté, Dijon, France, and colleagues determined that red wine extract can “decrease inflammation through its action on the inflammasome complex.”

As such, red wine extract can reduce both colorectal cancer cell proliferation and tumor growth, they explained in Molecular Nutrition & Food Research. The colorectal cell lines that were decreased in vitro were SW620, HCT116, MC38, and CT26.

Certain immune cells, such as T helper 17 (Th17) lymphocytes, are associated with poor prognosis in metastatic colorectal cancer, the authors noted. Red wine extract altered “the process of T‐lymphocyte differentiation in Th17 cells,” which was associated with inhibiting interleukin-17A, a proinflammatory substance that can be overproduced by Th17.

“These first results highlight the significance that polyphenol mixtures can have in the modulation of the immune response, and consequently inflammation,” wrote Dr. Delmas and co-investigators. However, they cautioned, not just any polyphenol mixture will do. Their red wine extract contained 4.16 g of polyphenols/L of the 2012 wine Santenay 1er cru Les Gravières, a selection made based on their earlier studies showing this red wine extract’s effectiveness in reducing colorectal cancer cell proliferation.

“This red wine extract composition is representative of various other red wines in France,” they noted. “But the composition of polyphenols can vary from year to year, in particular due to external events such as fungal infections, increased sunlight, or even modifications in winemaking practices. It is therefore essential to be able to characterize the composition of these mixtures in which various polyphenolic compounds can act synergistically or, conversely, become antagonists.”

Disclosure: The study authors reported no conflicts of interest.



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