The Effect of Turmeric , Cardamom and Ginger on in vitro Albumin Glycation

• 出版年: پزشکی بالینی ابن سینا
• 主要な著者: Nasrin Sheikh, Mohammad Reza Safari, Khosro Mani Kashani, Maliheh Araghchian, Fatemeh Zeraati, Seyyed Mansour Malakooti
• フォーマット: 論文
• 言語: ペルシア語
• 出版事項: Hamadan University of Medical Sciences 2004-03-01
• 主題: albumin glycation; cardamom; dibetes mellitus; ginger; turmeric
• オンライン･アクセス: http://sjh.umsha.ac.ir/article-1-646-en.html
• ISSN: 2588-722X; 2588-7238

Diabetes mellitus is one of the most common disease 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 leads to change in their nature , structure and biochemical activity.           One of the probable methods in the treatment of diabetes mellitus is decrease or inhibition of this reaction. It seems that Turmeric , Cardamom and Ginger are useful for this purpose. The main goal of this research is to determine the effect of above agents on in vitro albumin glycation. In the presence of various concentration of these agents , albumin was glycated    and evaluated using TBA method.           Results showed that these food additives have inhibitory effects on albumin glycation reaction with the concentraction of 1 g/dl , 0.2 g/dl and 0.1 g/dl. Among these agents , Ginger had the most inhibitory effect (78%) with the concentration of 1 g/dl.    The sequence of effect is : Ginger > Cardamom > Turmeric           These findings showed that these agents decrease albumin glycation reaction.