Red Wine Ingredient Fights Diabetes
Reported October 05, 2007
(Ivanhoe Newswire) — Low doses of a chemical found in the skins of red grapes and in red wine can improve insulin sensitivity of mice, according to new research. Study authors also report an increased level of an enzyme called SIRT1 also improves insulin sensitivity in mice. These findings could help in the search for new approaches to preventing or treating diabetes.
About 170 million people worldwide have diabetes and that number is expected to increase to 353 million by the year 2030. Ninety percent of these people have type 2 diabetes. Type 2 diabetes is when there is resistance of body tissues to stimulation by the peptide hormone insulin. Insulin normally lowers blood glucose levels by helping the sugars uptake into muscle and fat tissue and by stopping glucose production in the liver. Study authors say preventing insulin resistance is one of the keys to treating type 2 diabetes.
Previous research showed there was a connection between SIRT1 and diabetes, but it wasnt clear if SIRT1 was directly involved. This latest research shows the SIRT1 has a direct connection to insulin resistance. The research also shows resveratrol — the chemical in red wine — enhances insulin sensitivity in cells. Interestingly, say researchers, the dose needed to make a difference is very low.
SOURCE: Cell Metabolism, 2007;6:307-319
