Title

INHIBITION OF ALBUMIN GLYCATION BY INDIAN CULINARY PLANTS EXTRACTS.

Authors

Tupe, Rashmi S.; Khaire, Amrita A.; Kemse, Nisha G.; Shaikh, Shamim A.

Abstract

Albumin, the most abundant plasma protein undergoes glycation in diabetes leading to clinical implications. Twelve Indian culinary plants of known antidiabetic potential were evaluated and compared for their antiglycation potential and total phenolic content in the present study. Different glycation modification indicators such as protein carbonyls, advanced glycation end products (AGEs), thiols and amyloid aggregation were used to evaluate the antiglycation activity of plants. Results revealed that Cinnamomum burmannii, Coriandrum sativum, Linum usitatissimum and Piper nigrum had significant antiglycation potential. Majority of plants under investigation exhibited robust activity against AGEs production (83-88%) and illustrated significant thiols protection. Curcuma longa extract showed highest inhibition in carbonyls generation. Moderate inhibition of albumin amyloid production was shown by Cinnamomum burmannii, Coriandrum sativum, Linum usitatissimum and Piper nigrum extracts. Results indicate that inclusion of these plants in diets could help minimize glycated albumin, thereby reducing its associated diabetic complications.

Subjects

ALBUMINS; ADVANCED glycation end-products; BLOOD proteins; HYPOGLYCEMIC agents; PLANT extracts; AMYLOID; CINNAMOMUM

Publication

Current Topics in Nutraceutical Research, 2013, Vol 11, Issue 3, p75

ISSN

1540-7535

Publication type

Academic Journal