In this study human hemoglobin in phosphate buffered saline (pH 7.4) was incubated with 20 mmol L-1 glucose, in order to identify the Antioxidant Effect of Garlic (AGE) on formation of Advanced Glycation End Products (AGEPs). Different concentration of garlic extract (0.1, 0.3, 0.5 and 1 g dL-1) at 1 to 60 days of incubation were investigated. AGEPS was quantified by autofluorecence characterization and Hb-A1C was separated from the hemoglobin by cation exchange chromatography. The increase in glycated hemoglobin levels was blocked significantly when Hemoglobin was pretreated with garlic extract (0.5 g dL-1). Present study indicated that Garlic extract inhibit the formation of AGEPs. These results suggested that the inhibitory effect of garlic extract on formation of glycated hemoglobin and AGEPs could be attributed to the antioxidant activity of garlic extract.
Abolfazl Ghafouri-Khosrowshahi, Bijan Farzami and Afshin Mohammadi-Bardbori, 2007. The Inhibitory Effect of Garlic Extract on Formation of Glycated Hemoglobin and AGEPs. Journal of Medical Sciences, 7: 1039-1043.