vitamin c, an antioxidant substance soluble in water, can react with amino groups of proteins to form schiff bases. as diabetes leads to glycation of various protein which has effect on structure and biochemical activity of them, the inhibition of this process seems very vital. for several years researches in this field have done their best to recognize the antidiabetics compounds. the aim of t...

objective(s) nonenzymatic glycosylation (glycation) occurs in many macromolecules in aging and diabetes due to exposure of biomolecules to high level of glucose. glycation can changes function, activities and structure of many biomolecules. considering this important role of transferrin (trf) in iron transport and antioxidant activity in plasma this study was carried out to investigate the effe...

Background: Glycation of proteins is a non-enzymatic spontaneous process that occurs in diabetes mellitus and aging, altering the structure and function of proteins. IgG undergoes glycation leading to changes in its reactivity to antigen and fixation of complement.   Objective: This study aimed at revealing the effect of glycation on the interaction of IgG with anti-IgG using electroimmunoassay...

non-enzymatic glycosylation of proteins is one of the key mechanisms in the pathogenesis of diabetic complications. glycation of igg is of special interest due to its possible influence on the functionality of immunoglobulins and overall immuno-competence. the aim of this study was to clarify more details of in vitro glycation of igg and to study the effect of this modification on its interatio...

oxidative stress and protein glycation play pivotal roles in the pathophysiology of diabetes mellitus and its vascular complications. the present study aimed to investigate the anti-glycation properties of essential oils obtained from different parts of juniperus communis subsp. hemisphaerica . the branchlets of male tree (bmt) and branchlets of female (bft) tree, and fruits of j. communis subs...

the non-enzymatic glycation of low density lipoprotein (ldl) is a naturally occurring chemical modification of apolipoprotein b as a result of condensation between lysine residues and glucose. glycated ldl is poorly recognized by ldl receptors and initiates different processes that can be considered proatherogenic. thus, ldl glycation may contribute in the increased atherosclerotic risk of pati...

nonenzymatic glycation of low density lipoprotein (ldl) is a reaction of glucose and other reducing sugars with apolipoprotein b100 (apo-b100) lysine residues. in diabetes, this reaction is greatly accelerated and is important in the pathogenesis of diabetic complications. the objective of this study was to investigate in vitro effects of ?-tocopherol, ascorbic acid and lycopene on ldl glycatio...

garlic, an antioxidant plant, can react with amino groups of proteins to form schiff bases. as diabetes leads to glycation of various proteins and this in turn has some effects on the structure of proteins and biochemical activity of them, the inhibition of this process seems very vital. for several years researchers in this field have done their best to recognize the antidiabetic compounds. th...

Objective(s) Nonenzymatic glycosylation (glycation) occurs in many macromolecules in aging and diabetes due to exposure of biomolecules to high level of glucose. Glycation can changes function, activities and structure of many biomolecules. Considering this important role of transferrin (Trf) in iron transport and antioxidant activity in plasma this study was carried out to investigate the eff...