The much touted naturally produced molecule called resveratrol, found in red wine, may help squeeze out diabetes, says a new study.
In the study, resveratrol has been shown to lower insulin levels in mice when injected directly into the brain, even when the animals ate a high-fat diet.
The findings from a new UT Southwestern Medical Center study suggest that when acting directly on certain proteins in the brain, resveratrol may offer some protection against diabetes.
Earlier research has shown that resveratrol exerts anti-diabetic actions when given orally to animals with type 2 diabetes (non-insulin dependent diabetes mellitus), but it has been unclear which tissues in the body mediated these effects.
"Our study shows that the brain plays an important role in mediating resveratrol’s anti-diabetic actions, and it does so independent of changes in food intake and body weight," said Dr. Roberto Coppari, assistant professor of internal medicine at UT Southwestern and senior author of the study appearing online and in the December issue of Endocrinology.
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