Potential of Resveratrol in Inhibiting Cancer and Slowing Aging

@article{Kala2012PotentialOR,
  title={Potential of Resveratrol in Inhibiting Cancer and Slowing Aging},
  author={Rishabh Kala and T. Tollefsbol and Y. Li},
  journal={Journal of Nutrition and Food Sciences},
  year={2012},
  volume={2015},
  pages={1-9}
}
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… Expand
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Spectroscopic study on the interaction of resveratrol and pterostilbene with human serum albumin.
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