اثرات دارچين ، سماق و فلفل بر روي واكنش گليكه شده آلبومين در INVITRO

The Effect of Somac, Cinnamomun and Black Pepper on Albumin Glycation In-Vitro

Diabetes mellitus is one of the most common diseases in the world that imposes a tremendous health and social burden whether that burden is measured in terms of sickness, use of health systems resources or costs. Hyperglycemia is the most important clinical sign of diabetes leading to glycation of the various proteins in the body that leading to change in nature , structure and biochemical activity of them. One of the prevention method in the treatment of diabetes mellitus is decreased or inhibited this reaction, it seems that food additives are useful for this purpose. The main goal of this research is to determine the effect of some food additives such as: Somaq, Cinnamomum and Black Pepper on in vitro albumin glycation. In the presence of various concentration of food additives albumin was glycated and evaluated using TBA method. Results showed that these food additives have inhibitory effects on albumin glycation reaction with the concentration of 1g/dl, 0.2g/dl and 0.1g/dl. Among these food additives, Somaq had the most inhibitory effect (80.8%) in the concentration of 1 g/dl. The sequence of effect is: Somac > Black pepper > Cinnamomum These finding showed that food additives decreased albumin glycation reaction.