Resveratrol And Its Effects On Diabetes Mellitus

Abstract

Diabetes mellitus is a chronic disease that causes complications as a result of insulin resistance, insulin deficiency or the combination of both. It is a public health problem of great importance all over the world due to its high prevalence and complications. Resveratrol is a biologically active polyphenolic compound and in recent years, it is one of the most studied nutrients. The effects of resveratrol, which is abundant in foods such as grapes, peanuts, red wine, blueberries and cherries on human health have been studied for a long time. Antioxidant, proinflammatory, anti-carcinogen and their protective effects against heart diseases and obesity have been tried to be elucidated in studies conducted in humans and animals so far. In addition, it is thought that resveratrol may have effects on the development and complications of diabetes, which is an important public health problem in the world. It has been shown to a beneficial effect on diabetes by modulating glucose homeostasis, increasing insulin sensitivity, reducing insulin resistance and contributing to the preservation of pancreatic tissue by activating AMPK, estrogen receptors and SIRT, improving mitochondrial dysfunction, inhibiting proteintyrosine phosphatase expression in human and animal experimental studies. Even though it has several positive health effects, especially on diabetes, resveratrol is toxic and a safe intake dose has not been clarified yet. Therefore, more studies should be carried out to understand its safe/toxic dose. In this review, the effects of resveratrol’s polyphenolic compound on diabetes and glucose metabolism parameters and possible mechanisms of action will be examined.