Ingredient of red wine shown to guard against diabetes risk

A new study has found that an ingredient of red wine can help protect those at risk of developing heart disease and type 2 diabetes, providing further evidence of its health benefits.
The research, by scientists in the Netherlands, whose work was published in the journal Cell Metabolism, showed that an ingredient of red wine, called resveratrol, when taken in a concentrated form, can work to deter metabolic syndrome by altering the metabolism.
In the first investigation into the biological effects of resveratrol supplements, the team examined 11 obese but otherwise healthy men, who were given a supplement of 150 milligrams of purified resveratrol each day for a month. They were constantly monitored for its effects on fat storage, energy expenditure, blood sugar and pressure, and gene activity. It was revealed that after just a month they experienced a reduced metabolic rate, lower levels of blood sugar and blood pressure, as well as a reduction in liver fat.
The way in which the changes occurred were similar to that of a severe restriction in calorie intake, a factor that has been shown to make cells operate more efficiently in animals.
Patrick Schrauwe, from Maastricht University in the Netherlands, who led the study, commented “We saw a lot of small effects but consistently pointing in a good direction of improved metabolic health.”