بررسی اثر کاتچین، کافئین و اسید گالیک بر واکنش گلیکه‌‌شدن آلبومین در شرایط آزمایشگاهی

  Introduction: Diabetes mellitus is one of the most common diseases in the world that imposes a tremendous health and societal 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 probable methods in the treatment of diabetes mellitus is decreased or inhibited this reaction, it seems that phenolic and alkaloid compounds useful for this purpose. Aim: The main goal of this research is to determine the effect of catechin, caffeine and gallic acid. Materials & Methods: In the presence of various concentration of catechin, caffeine and gallic acid albumin was glycated and evaluated using thio-barbitoric acid (TBA) method. Results: showed that catechin, caffeine and gallic acid have inhibitory effects on albumin glycation reaction with the concentration of 1 g/dl, 0.2 g/dl and 0.1 g/dl. Among these compounds catechin had the inhibitoriest effect (90.74% ± 1.75) in the concentration of 1g/dl.  Conclusion: These finding showed that catechin, caffeine and gallic acid decreased albumin glycation reaction.