Glycation Inhibition by Nigella Sativa (linn)–an in Vitro Model

In present study, an in vitro glycation model comprising both plasma and glucose designed to assess glycation inhibitory potentials of N. sativa seed (NS) extracts. Plasma with several glucose quantities in the presence of NS were incubated for thirty-five days at 37°C. Non-enzymatic glycation (NEG) was quantified by Thiobarbituric acid technique. NEG levels were reduced by NS. Higher NS concentrations significantly (P < 0.05) reduced the NEG demonstrating dose-dependent inhibitory potential of NS. Plasma NEG levels were decreased up to 13% (P< 0.05). NEG inhibition correlated (r=0.784) with NS concentrations. Present glycation inhibitory prospective of NS demands further studies to determine the precise mechanism of action and effective dose of NS for therapeutic interventions.