Abstract
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 this study is to determine the effects of vitamin C on albumin glycation in vitro. So in the presence of various concentration of vitamin C, albumin was glycated and evaluating using TBA method.
The results showed that vitamin C is statistically significant (P<0.05) inhibit or decrease the reaction of albumin glycation. The findings of this research showed that vitamin C probably inhibit the reaction of glycation in decreasing complications occurring in diabetes.
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Copyright
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