Journal of Pharmacopuncture (대한약침학회지)

KOREAN PHARMACOPUNCTURE INSTITUTE (대한약침학회)
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Antiglycation and antioxidant activity of four Iranian medical plant extracts

  • Safari, Mohammad Reza (Department of Medical Laboratory Sciences, School of Para Medicine, Hamadan University of Medical Sciences) ;
  • Azizi, Omid (Department of Basic Sciences, Torbat Heydariyeh University of Medical Sciences) ;
  • Heidary, Somayeh Sadat (Department of Biochemistry, School of Medicine, Hamadan University of Medical Sciences) ;
  • Kheiripour, Nejat (Department of Biochemistry, School of Medicine, Hamadan University of Medical Sciences) ;
  • Ravan, Alireza Pouyandeh (Department of Medical Laboratory Sciences, School of Para Medicine, Hamadan University of Medical Sciences)
  • Received : 2017.12.21
  • Accepted : 2018.05.17
  • Published : 2018.06.30
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Abstract

Objective: Diabetes mellitus (DM) is the most common metabolic disorder that defined by chronic hyperglycemia for the deficiency in insulin secretion or resistance. Hyperglycemia could induce non-enzymatic glycation of proteins. It has been suggested that some traditional plants can improve blood glucose and inhibit glycation process. This work evaluates and compares the anti-glycation activities of four Iranian plant extracts in vitro. Methods: The methanolic extract of "Fumaria officinalis, Stachys lavandulifolia, Salvia hydrangea and Rosa Damascene" was prepared in three different concentrations. Phenolic, flavonoids content and antioxidant activity were evaluated. The multistage glycation markers- fructosamines (early stage), protein carbonyls (intermediate stage) and ${\beta}$ aggregation of albumin were investigated in the bovine serum albumin (BSA)/ glucose systemt. Results: All plants showed the high potency of scavenging free radicals and glycation inhibition in the following order: Fumaria officinalis> Rosa Damascene> Stachys lavandulifolia > Salvia hydrangea. There was a significant correlation between antioxidant and anti-glycation activity. Also, the antioxidant and anti-glycation capacity of extracts correlated with total phenolic and flavonoids content. Conclusion: Our findings demonstrated that the studied plants are good sources of anti-glycation and antioxidant compounds and, these properties can primarily attributable to phenolics, particularly flavonoids.

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References

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