Inhibition of Protein Glycation by Polyphenolic Extracts of Culinary Herbs and Spices

CULINARY HERBS AND SPICES by REBECCA P. DEARLOVE (Under the Direction of James L. Hargrove, Ph.D.) ABSTRACT Diabetes mellitus is a metabolic disorder characterized by a deficiency and/or absence of insulin that is associated with chronic pathology including retinopathy, nephropathy, neuropathy and atherosclerosis. These diabetic complications are caused in part by the build-up of advanced glycation endproducts (AGEs) that are formed non-enzymatically between reducing sugars and proteins. These AGEs elicit a pro-inflammatory response overwhelming the body’s natural antioxidant defense and creating oxidative stress. There is growing interest in polyphenolic compounds due to their antioxidant and antiinflammatory capacities. Potential health benefits of herbs and spices may derive from their high concentrations of phytochemicals including polyphenolics and other bioactive compounds. In this study, the total phenolic content and antioxidant activity of herb and spice extracts were determined and their abilities to inhibit albumin glycation in vitro was examined.