There is a known link between the consumption of V. vinifera fruit and a reduction of cancer occurrence, as it has been confirmed that the edible parts of grapevine (V. vinifera) fruit show the ability to inhibit the activity of aromatase and the nuclear transcription factor NFκB, which are currently seen as major factors in the early stages of cancer development, e.g., skin, mucous membranes and the uveal membrane of the eye, i.e., malignant melanoma [7]. This evidence concerns the gene NFKB1 and cancer.