Figure 2.
Insulin sensitivity at baseline and after 4 weeks treatment with resveratrol. (a) Insulin sensitivity estimated by Matsuda index, using glucose and insulin levels at 30, 60, 120 and 180 minutes following meal challenge. Baseline vs. resveratrol, p = .03. (b) Insulin sensitivity estimated by HOMA-IR, using fasting glucose and insulin levels. Baseline vs. resveratrol, p = .13. Improved insulin sensitivity is indicated by an increase in Matsuda index and a decrease in HOMA-IR.