According to the findings obtained from combined treatment of resveratrol and 5-FU, it was found that resveratrol reduces phosphorylated NF‐κB, IκBα, and IKK levels as well as MMP-9, COX-2, IL-6, and TNF-α levels in colorectal cancer cells [7, 35, 39, 41]. Here, NFKBIA is linked to colorectal cancer.