Resveratrol and Rapamycin: A Power Couple

Resveratrol, a compound found in red wine, may have a tumor-suppressing effect on breast cancer cells when combined with rapamycin, an immunosuppressant drug.

Researchers at Cleveland Clinic's Lerner Research Institute found an additive effect between resveratrol and rapamycin on breast cancer signaling and growth. Resveratrol appeared to mitigate rapamycin-induced drug resistance in laboratory settings (cancer cells tend to develop a resistance to rapamycin).

If the same holds true in clinical settings, certain breast cancer patients might consider eating a bowl of boiled peanuts -- which contains more resveratrol than red wine -- or enjoying a glass of red wine before rapamycin treatment, said Charis Eng, MD, Ph.D., Chair of the Genomic Medicine Institute and lead author of the study.

Rapamycin is generally used to guard against rejection in organ transplantation surgery and has been considered for the use of anti-tumor treatment in certain breast cancers.

Other foods high in resveratrol include mulberries, grapes and cocoa powder.