The use of resveratrol in the fight against Cancer in women: a review

Abstract

Cancer continues to be a major global health challenge, especially among women. Recent scientific studies have focused on resveratrol (RSV), a natural polyphenol found in various foods, as a potential supplementary therapy for cancer. This review assesses the existing evidence on resveratrol's effects on cancer cells, examining its mechanisms, potential benefits, and clinical implications. Research involved analyzing articles sourced from PUBMED with keywords: "(resveratrol) AND (cancer) AND (women)" (197 articles), "(resveratrol) AND (ovarian cancer)" (149 articles), and "(resveratrol) AND (endometrial cancer)" (21 articles). The selection was based on the specificity of results concerning resveratrol’s role in combating women’s cancer, with the most recent articles chosen in cases of redundancy. RSV has demonstrated capabilities to inhibit cancer cell viability and proliferation, including in breast cancer. It influences cell signaling, enhancing apoptosis and reducing tumor growth, and regulates cyclins and kinases to arrest the cell cycle, curbing uncontrolled cell division. RSV’s anti-inflammatory properties potentially suppress tumor progression, and its antioxidant activity activates enzymes to shield cells from oxidative harm, lowering cancer risks. Despite RSV’s promising potential, more research is needed to determine the ideal dosages, safety, and long-term impacts. Maintaining a diet rich in fruits, vegetables, and RSV-containing foods is vital for cancer prevention. RSV supplementation emerges as a promising support in combating cancer.