Palavras-chave
Diabetes mellitus
Alimentos funcionais
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Resumo
Objetivo: Analisar o potencial do resveratrol como composto bioativo no manejo do diabetes mellitus e suas complicações considerando seus mecanismos de ação, limitações de biodisponibilidade e desafios tecnológicos para aplicação em alimentos funcionais e produtos terapêuticos. Revisão bibliográfica: O resveratrol é um polifenol da família dos estilbenos com reconhecidas propriedades antioxidantes e anti-inflamatórias. No diabetes, atua na homeostase da glicose ao melhorar a sensibilidade à insulina, aumentar a captação celular via transportadores GLUT4, proteger as células β pancreáticas contra o estresse oxidativo e inibir enzimas digestivas de carboidratos, como a α-glicosidase. Além do controle glicêmico, o resveratrol atenua danos em órgãos-alvo, prevenindo complicações crônicas micro e macrovasculares, como nefropatia, retinopatia, neuropatia e cardiomiopatia, especialmente pela modulação do eixo SIRT1/AMPK. Contudo, sua aplicação enfrenta sérios desafios devido à baixa biodisponibilidade oral, rápida metabolização e alta instabilidade do isômero trans à luz e ao calor. Considerações finais: O resveratrol apresenta um amplo potencial no campo da saúde metabólica. Contudo, para viabilizar sua aplicação prática, é imprescindível o desenvolvimento de sistemas avançados de entrega, como o micro e nanoencapsulamento, garantindo sua estabilidade em alimentos funcionais e eficácia terapêutica.
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