Ingredient of red wine fights diabetes in mice

Wed, 03 Oct 2007
According to a recent report, a chemical found in the skin of red grapes, and also present in red wine, could help mice become more sensitive to insulin . The study found that resveratrol was the active ingredient, a component of the grape that has in the past been linked to DNA repair and longevity.

The research team apparently found that increased resveratrol also increased levels of an enzyme called SITT1. Red wine could, therefore, be extremely beneficial in the correct quantities.

Qiwei Zhai of the Chinese Academy of Sciences reportedly commented: "red wine might have some benefits for insulin sensitivity, but it needs to be confirmed by further investigation." However, before reaching for the wine bottle, Zhai urged that better than drinking alcohol would be to find foods supplemented or enriched with resveratrol.

Zhai reported summed up the findings: "We found SIRT1 improves insulin sensitivity, especially under insulin-resistant conditions. Furthermore, we found that resveratrol, at a very low dose compared with many previous studies, improves insulin sensitivity via SIRT1."
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