Of course not, but it’s the resveratrol found in red wine, not red wine, that can fight cancer.
Most of the current research on the anticancer properties of foods is based on animal/in vitro (cell) experiments, and there are no clinical trials.
In addition, any talk of action without talking about dose is playing the devil’s advocate. The cancer-fighting ingredients in foods need to be taken in a certain dose to be effective.
Most of these anticancer substances are extracts of anticancer compounds in foods, which need to be purified from many foods.
The content in a single food is very low, want to rely on eating a certain food to achieve the effective dose, often need tens of kilograms or more, which is obviously unrealistic.
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