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Chemopreventive effects of Resveratrol on Colorectal Cancer ��? A Review of In-vitro,In-vivo mechanisms.

Eddy E Owaga, and Masuku Sakhile KS

Colorectal cancer (CRC) is one of the leading causes of death worldwide. The development of colorectal cancer involves a multi-step process (adenoma-carcinoma sequence), which is characterized by genetic alterations of oncogenes and tumor suppressor genes. Dietary plant phytochemicals have received considerable attention for their potential role in reducing colorectal cancer risk. Resveratrol (trans-3, 4, 5-trihydroxystilbene) is mainly found in grapes, red wine, peanuts, and berries and its colorectal cancer chemoprevention potential is attributed to inhibition of cellular events involved in tumor initiation, promotion and progression. The responsible mechanisms include antioxidant, anti-proliferative, anti-inflammatory, proapoptosis, antiangiogenic and antikinase activities. Resveratrol confer inhibitory effect on premalignant and cancerous cells through suppression of cyclooxygenase, ornithine decarboxylase, heat-shock proteins, and activation of caspase and mucins. Moreover, resveratrol also include up regulates or down regulates various transcription factors resulting in inhibition of inflammation, colony formation and cell growth of colorectal cancer cells. The aim of this review is to highlight the chemopreventive activity of resveratrol towards management of colorectal cancer, with particular focus on the cellular and molecular mechanisms by which such effects might be exerted in vitro and in vivo.