Abstract: Objective To evaluate the effect of resveratrol on glucose-induced proliferation of mesangial cells.Methods The cultured mesangial cells were divided into five groups: control, high glucose, 2.5(2.5μmmol/L resveratrol plus 25 mmol/L glucose), 5(5μmmol/L resveratrol plus 25 mmol/L glucose), and 10 μmmol/L group(10 μmmol/L resveratrol plus 25 mmol/L glucose).The effect of resveratrol on mesangial cell proliferation was assessed with cell counting kit-8 (CCK 8).The percent of cell cycle and apoptosis were examined with flow-cytometry.Results The viability in high glucose group was 105.74±1.78% and significantly higher compared to that of the control group(P<0.01).After treat ment with resveratrol, the viability were 101.38±3.62%, 96.55±1.28%, and 91.95±2.40%, which were lower compared to high glucose group(P<0.05, P<0.001).The percent of G1 in high glucose group increased compared to that of the control group(62.86%±1.57% vs 57.93%±2.70%, P<0.05).After treatment with resveratrol, the percent of G1 in 10 μmmol/L group decreased compared to that of the high glucose group (57.66%±2.49% vs 62.86%±1.57%, P<0.05).The percent of S in high group reduced compared to that of the control group(29.00%±1.08% vs 34.91%±1.43%, P<0.01).After treamtent with resveratrol, the percent of S in 5 and 10 μmmol/L groups were increased compared to that of the high glucose group(P<0.01).The percent of apoptosis in 5 and 10bμmmol/L groups were 2.20%±0.53% and 4.53±0.31%, and higher than that of the high glucose group(P<0.01).Conclusion High glucose-induced proliferation of mesangial cells is inhibited by resveratrol therapy.The mechanisms of the inhibition include mesangial cell S phase arrest and cell apotopsis.