The latest candidate in the quest for cancer-fighting foods or nutrients is a chemical in grapes that researchers say prevents cell-damaging mutations, blocks the development of tumors, and inhibits the growth and spread of cancer—at least in mice. Like many medical research findings, the discovery that the chemical, known as resveratrol, has anti-cancer properties makes intriguing news, but it's still too soon to recommend that anyone start imbibing wine or gobbling grapes as a way to stave off the disease, experts say.

Resveratrol is one of several hundred compounds being studied for their cancer-fighting potential, and a number of these occur naturally in foods. In addition to grapes, resveratrol is found in at least 70 species of plants, including peanuts and mulberries, according to the report in the January 10 Science.

So far, the experiments by University of Illinois scientists show that resveratrol inhibited cancer development in mouse cells in laboratory dishes and reduced the number of skin tumors in mice without causing any obvious toxic reactions. If it still shows promise after additional tests in animals, it eventually could be tested in people, although that is likely to be years away, Dr. Greenwald says.

Until then, the wisest approach is to stick with the NCI's recommendation to eat plenty of vegetables and fruits, including grapes. And, while an occasional glass of wine probably won't hurt and may in fact be healthful , these findings aren't an endorsement to start drinking if you don't already.