Background and Objectives: Type II diabetes is the most common metabolic disease in the world that is considered a multi factorial disorder. . Oxidative stress caused by high blood sugar is a key factor in the development and progression of diabetes and its complications. The aim of this study was to investigate the effects of resveratrol -as natural origin antioxidant- on improving and reducing the complications of diabetes.

Materials and Methods: In this double blind clinical trial study, 80 diabetic patients were randomly divided into two groups (resveratrol and control) and received treatment (200 mg / day) or placebo for 60 days:. Blood samples were taken at the beginning of the study and after 60 days from patients and the experiments on antioxidant parameters, lipid profile and other biochemical parameters were performed. Data analysis were done by the SPSS21 software.
Results: Resveratrol consumption decreased BMI (p=0.000) and HbA1C (p=0.041) and increased HDL (p=0.038), paraoxonase (p=0.001(, total antioxidant capacity (p=0.001) and APOA (p=0.000). In the control group reduction in paraoxonase (p=0.000) and glutathione reductase (p=0.036) enzymes were seen.
Conclusion: The results of this study showed that resveratrol plays an important role in the control of hyperglycemia and improving the antioxidant defense in patients with diabetes. It seems by identifying key priorities in each diabetic patient, this supplement can be used in combination with anti-diabetic medication to control and prevent further diabetic complications.