Resveratrol improves adipose insulin signaling and reducestheinflammatoryresponsein adiposetissue of rhesus monkeys on high-fat, high-sugar diet

Yolanda Jimenez-Gomez, Julie A. Mattison, Kevin J. Pearson, Alejandro Martin-Montalvo, Hector H. Palacios, Alex M. Sossong, Theresa M. Ward, Caitlin M. Younts, Kaitlyn Lewis, Joanne S. Allard, Dan L. Longo, Jonathan P. Belman, Maria M. Malagon, Placido Navas, Mitesh Sanghvi, Ruin Moaddel, Edward M. Tilmont, Richard L. Herbert, Christopher H. Morrell, Josephine M. EganJoseph A. Baur, Luigi Ferrucci, Jonathan S. Bogan, Michel Bernier, Rafael De Cabo

Research output: Contribution to journalArticlepeer-review

214 Scopus citations


SUMMARY Obesity is associated with a chronic, low-grade, systemic inflammation that may contribute to the development of insulin resistance and type 2 diabetes. Resveratrol, a natural compound with antiinflammatory properties, is shown to improve glucose tolerance and insulin sensitivity in obese mice and humans. Here, we tested the effect of a 2-year resveratrol administration on proinflammatory profile and insulin resistance caused by a high-fat, high-sugar (HFS) diet in white adipose tissue (WAT) from rhesus monkeys. Resveratrol supplementation (80 and 480 mg/day for the first and second year, respectively) decreased adipocyte size, increased sirtuin 1 expression, decreased NF-kB activation, and improved insulin sensitivity in visceral, but not subcutaneous, WAT from HFS-fed animals. These effects were reproduced in 3T3-L1 adipocytes cultured in media supplemented with serum from monkeys fed HFS ± resveratrol diets. In conclusion, chronic administration of resveratrol exerts beneficial metabolic and inflammatory adaptations in visceral WAT from diet-induced obese monkeys.

Original languageEnglish
Pages (from-to)533-545
Number of pages13
JournalCell Metabolism
Issue number4
StatePublished - Oct 1 2013

Bibliographical note

Funding Information:
This work was funded by the Intramural Research Program of the National Institute on Aging, NIH; the Office of Dietary Supplements, NIH; and by the NIH R01 DK075772 (to J.S.B.) and F30 DK093198 (to J.P.B.). Y.J.-G. was supported by a Sara Borrell fellowship of the Institute de Salud Carlos III (CD07/00208) and by a grant for actividades y estancias formativas of the Consejeria de Salud, Junta de Andalucia (EF-0122/2010), Spain. The authors would like to thank DSM Nutritional Products for providing the resveratrol (resVida). None of the authors have any conflict of interest that could affect the performance of the work or the interpretation of the data.

ASJC Scopus subject areas

  • Physiology
  • Molecular Biology
  • Cell Biology


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