Optimum health and inhibition of cancer progression by microbiome and resveratrol

• Published in: Frontiers in Bioscience-Landmark
• Main Authors: James Stokes III, Sankalp Vinayak, Jazalyn Williams, Shalie Malik, Rajesh Singh, Upender Manne, Taofeek K. Owonikoko, Manoj K. Mishra
• Format: Article
• Language: English
• Published: IMR Press 2020-10-01
• Subjects: resveratrol; res; short-chain fatty acids; scfas; heat shock proteins; hsps; cancer; microbiome; microbiota; review
• Online Access: https://www.imrpress.com/journal/FBL/26/3/10.2741/4904

Resveratrol (RES) is a naturally occurring polyphenol found in fruits, green leafy vegetables, and peanuts. This versatile compound, which has potent regenerative, anti-oxidative, and cancer-fighting properties, is produced in plants, particularly in response to stress stimuli. By various mechanisms, including regulation of genes and proteins, RES inhibits the growth of pathogenic bacteria and the development of cancers. The gut has a prominent role in nutrient assimilation, metabolism, immunity, and cancer regression, and the endogenous microbiome protects the host from invasive bacteria that facilitate the progression of various diseases. Short-chain fatty acids (SFCAs) are the byproducts of microbial fermentation in the gastrointestinal tract. Native microflora regulates internal homeostasis, influence the activity of host immune cells, and regress some cancers via the action of SCFAs produced from a plant-based diet. This review shows the relevance of dietary constituents and gut microbial activity in ensuring optimal health of the host.