Razie Hormoznejad - MSc Student in Nutrition Sciences, School of Paramedicine, Ahvaz Jundishapur University of Medical Science, Ahvaz, Iran
Ahmad Zare Javid - Assistant Professor, Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
Mehnosh Zakerkish - Assistant Professor, Health research institute, Diabetes research center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
Mohammad Hosein Haghighi Zadeh - School of Public Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.

Background and Objectives: Diabetes mellitus is chronic and common disease that affecting public health and quality of life. The disease is known to be associated with a high risk of microvascular and macrovascular complications. Natural ingredients derived from plants such as polyphenols are widely considered for the treatment of diabetes mellitus. Resveratrol is a naturally occurring polyphenolic compound. Limited human and animal studies have been reported on its wide-ranging beneficial effects in the biological system including diabetes mellitus. The aim of this study was to investigate the effect of resveratrol supplementation on blood glucose, triglyceride and inflammatory markers in type 2 diabetic patients.Materials and Methods: This double-blind clinical trial study was conducted on 43 diabetic patients referred to the Endocrinology Clinic at Golestan Hospital in Ahvaz, Iran. All subjects were randomly assigned in to two groups of intervention and control. The intervention and control groups received either 480 mg/d resveratrol or placebo capsules (2 PCs) for four weeks. Anthropometric parameters, 24-hour dietary recall, fasting blood sugar, insulin, insulin resistance (HOMA-IR), triglycerides, IL6 and TNFα were evaluated in all subjects pre- and post-intervention. The N4 and SPSS19 were used for data analysis.Results: The mean serum levels of fasting insulin and insulin resistance (HOMA-IR) were significantly (P=0.02, P=0.045, respectively) lower in the intervention group compared with the control group (10.42 ± 0.28 and 10.92 ± 0.9; 3.66 ± 0.97 and 4.49 ± 1.56, respectively). In the intervention group, the mean serum level of IL6 was reduced significantly (P= 0.039) post-intervention (1.58 ± 1.06 and 2.19± 1.09). No significant differences were seen in the mean levels of fasting blood sugar, triglycerides, IL6 and TNFα between the two groups post-intervention.Conclusions: Resveratrol supplementation improved insulin resistance in diabetic patients after four weeks. It is suggested that using resveratrol supplementation and foods rich in resveratrol may possibly provide a potential adjuvant for the treatment and management of diabetes.

Type 2 diabetes mellitus, Resveratrol, Insulin resistance, HOMA-IR, Inflammatory markers