Leukemia

Antioxidant found in many foods and red wine is potent and selective killer of leukemia cells

Published in Clinical Oncology Week, May 7th, 2007

A naturally occurring compound found in many fruits and vegetables as well as red wine, selectively kills leukemia cells in culture while showing no discernible toxicity against healthy cells, according to a study by researchers at the University of Pittsburgh School of Medicine.

These findings, which were published online March 20 in the Journal of Biological Chemistry and will be in press on May 4, offer hope for a more selective, less toxic therapy for leukemia.

“Current treatments for leukemia, such as chemotherapy and radiation, often damage healthy cells and tissues and can produce unwanted side effects for many years afterward. So, there is an...

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Source: Clinical Oncology Week (2007-05-07)

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