Comparison of the effects of Persian shallot and garlic hydroalcoholic extracts on albumin glycation

Background: Hyperglycemia in diabetes leads to body protein glycation, altering its structure and function and causing later complications. Therefore, inhibition of the protein glycation reaction or breaking this linkage is crucial for reducing diabetes complications.Objectives: This study aimed to compare the impact of hydroalcoholic extracts of Persian shallot and garlic on the level of in vitro albumin glycation.Methods: This study aimed to examine the inhibitory effects of Persian shallot and garlic extracts at concentrations of ۰.۱, ۰.۲, and ۱ g/dL on albumin glycation reactions. The assessment of glycation levels was conducted using thiobarbituric acid (TBA).Results: Both Persian shallot and garlic extracts significantly inhibited the glycation reaction of albumin at all concentrations. Notably, the concentration of ۱ g/dL exhibited the highest efficacy, displaying statistically significant variances (P < ۰.۰۵). The extent of linkage breaking is directly correlated with the concentration of the extracts and the duration of treatment. Furthermore, when administered at a concentration of ۱ g/dL, the inhibitory effects of Persian shallot and garlic extracts were significantly different ۴۸ hours after treatment, showing that Persian shallot had a greater impact.Conclusion: The present study provides evidence that both Persian shallot and garlic possess the ability to inhibit albumin glycation and break the linkage between albumin and glucose.

کلیدواژه ها:

Diabetes Mellitus ، Persian shallot ، Garlic ، Albumin Glycation ، in vitro