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INHIBITORY ACTIVITY OF VITAMIN C ON THE SUSCEPTIBILITY OF ALBUMIN TO GLYCATION REACTION

AUTHORS

MR Safari 1 , *

AUTHORS INFORMATION

1 Laboratory Medicine Department, Paramedicine Faculty, Hamadan University of Medical Sciences & Health Services, Safari@umsha.ac.ir, Iran

ARTICLE INFORMATION

Jundishapur Journal of Natural Pharmaceutical Products: 2 (1); 13-17
Article Type: Research Article
Received: October 12, 2006
Accepted: April 14, 2007

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Abstract

Vitamin C, a water soluble antioxidant, can react with amino groups of proteins to form schiff bases. As diabetes leads to glycation of various proteins which has effect on structure and biochemical activity of them , the inhibition of this process seems very vital. For several years researches in this field have done their best to recognize the antidiabetics compounds. The aim of this study is to determine the effects of vitamin C on albumin glycation in vitro. So in the presence of various concentration of vitamin C, albumin was glycated and evaluated using TBA method. The results showed that vitamin C significantly (P<0.05) inhibit or decrease the reaction of albumin glycation. The findings of this research showed that vitamin C probably inhibit the reaction of glycation and decrease complications occurring in diabetes.

Keywords

Albumin, Glycation, In vitro,Vitamin C.

© 0, Jundishapur Journal of Natural Pharmaceutical Products. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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