When It Comes To Dietary Compounds, Concentration, Timing And Interactions Are Key

When resveratrol kills.

Agricultural Research Service (ARS) chemist Thomas Wang, who specializes in cancer prevention research, has reported evidence that for some dietary compounds, length of exposure over time may be key to whether or not ingestion leads to a beneficial, or detrimental, effect.

Scientists do not know exactly why one person develops cancer and another does not. But they do know that certain nutrients might increase or decrease cancer risk...

Half of those animals were fed a daily diet that included 3 to 6 milligrams of purified resveratrol (equal to roughly the amount in five glasses of wine or grape juice). At first, the tumor cells in the resveratrol-fed lab animals grew slower. But as the animals continued to consume resveratrol, there was an increase in blood vessels developing around the tumors of the resveratrol-fed animals, effectively setting up a system of feeding the tumors.

Oops.

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