Resveratrol Prevents Insulin Resistance Caused by Short-Term Elevation of Free Fatty Acids In Vivo

Elevated levels of plasma free fatty acids (FFA), which are commonly found in obesity, induce insulin resistance. FFA activate protein kinases including the proinflammatory IκBα kinase β (IKKβ), leading to serine phosphorylation of insulin receptor substrate 1 (IRS-1) and impaired insulin signaling. In order to test whether resveratrol, a polyphenol found in red wine, prevents FFA-induced insulin resistance, we used a hyperinsulinemic-euglycemic clamp with tracer to assess hepatic and peripheral insulin sensitivity in overnight-fasted Wistar rats infused for 7 hours with either saline, Intralipid plus 20 U/ml heparin (IH, triglyceride emulsion that elevates FFA levels in vivo; 5.5 l/min) with or without resveratrol (3mg kg-1 h-1), or resveratrol alone. Infusion of IH significantly decreased glucose infusion rate (GIR; PThe accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author