Resveratrol as a bioactive compound in diabetes management

Objective: To analyze the potential of resveratrol as a bioactive compound in the management of diabetes mellitus and its complications, addressing its mechanisms of action, bioavailability limitations, and technological challenges regarding its application in functional foods and therapeutic products. Literature review: Resveratrol is a stilbene polyphenol with well-established antioxidant and anti-inflammatory properties. In diabetes, it contributes to glucose homeostasis by improving insulin sensitivity, enhancing cellular glucose uptake through GLUT4 transporters, protecting pancreatic β-cells against oxidative stress, and inhibiting carbohydrate-digesting enzymes such as α-glucosidase. Beyond glycemic control, resveratrol may attenuate damage in target organs, helping to prevent chronic microvascular and macrovascular complications, including nephropathy, retinopathy, neuropathy, and cardiomyopathy, particularly through modulation of the SIRT1/AMPK signaling axis. However, its practical application faces significant challenges due to its low oral bioavailability, rapid metabolism, and the high instability of the trans-isomer when exposed to light and heat. Final considerations: Resveratrol exhibits considerable potential in the field of metabolic health. However, to make its practical application viable, the development of advanced delivery systems, such as micro and nanoencapsulation, is essential, guaranteeing its stability in functional foods and therapeutic efficacy.