Diabetes mellitus is one of the most non-communicable diseases and is the fifth leading causes of death in most of the developed countries. it can affect nearly every organ and system in the body and may result in blindness, end stage renal disease, lower extremity amputation and increase risk of stroke and etc.
hyperglycemia in diabetes causes non-enzymatic glycation of free amino groups of proteins leads to the formation of toxic molecules termed advanced glycation end products or ages that causes proteins to become damaged, dysfunctional and eventually aggregated and also resulting in various complication of diabetes like nephropathy, neuropathy, angiopathy and etc.
the aim of this study was to investigate the anti-glycation effect of rosmarinic acid (ra), a phenolic compound that commonly found in plants of lamiaceae family that has various biological properties, on long-lived proteins because the glycation process is slowly and its effect on longer-lived proteins is more evident.
Methods
in order to measure and investigate the effect of ra on proteins glycation and the process of glycation used various techniques and tests such as uv-visible, cd, fluorescence spectroscopy, congo red, dtnb, tnbs and etc.
Results
Hyperglycemia (long-term) leads to diabetes and formation of ages that causes damage proteins and other complications. these deleterious effects were significantly prevented by ra.
Conclusion
Ra due to anti-glycation effect is able to reduce proteins glycation and structural changes in proteins during the glycation process and it also prevent or reduce diabetes and the complications of it.
Keywords
Diabetes, hyperglycemia, advanced glycation end products, anti-glycation, rosmarinic acid
