Resveratrol, a chemical compound found in the skin of grapes and red wine, improves insulin sensitivity, according to a study conducted by the Chinese Academy of Sciences published in the journal Cell Metabolism. Investigators confirmed that higher levels of an enzyme called SIRT1 improves insulin sensitivity in experimental models. Resveratrol does is activate the enzyme SIRT, a molecule that previous studies have linked to longevity, DNA repair and insulin secretion. Scientists have found that SIRT levels are reduced in the insulin resistant tissue and cells and treatments that block the function of the enzyme leads to insulin resistance. Furthermore, increased activity of SIRT1 improved insulin sensitivity. Similarly, researchers say, resveratrol increased insulin sensitivity in cells at a dose of only 2.5 micrograms per kilo per day. This dose also reduced insulin resistance in animals fed a diet high in animal fats. The results suggest that red wine may have some benefits for insulin sensitivity, which the researchers need to be confirmed in future studies. The study’s authors point out that the solution would not be drinking red wine but rather enrich foods with resveratrol, a compound that is also found in other plants.
