INHIBITORY ACTIVITY OF VITAMIN C ON THE SUSCEPTIBILITY OF ALBUMIN TO GLYCATION REACTION

Abstract

Vitamin C, a water soluble antioxidant, can react with amino groups of proteins to form schiff bases. As diabetes leads to glycation of various proteins 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 evaluated using TBA method. The results showed that vitamin C significantly (P