Effect of some essential oils on albumin glycation in vitro

• Main Authors: MR Safari, N Sheikh, Kh Mani-Kashani
• Format: Article
• Language: English
• Published: Institue of Medicinal Plants, ACECR 2002-09-01
• Series: Journal of Medicinal Plants
• Subjects: albumin glycation; diabetes mellitus; essential oils
• Online Access: http://jmp.ir/article-1-806-en.html

Diabetes mellitus is one of the most common diseases 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 leading to change in nature, structure and biochemical activity of them. On of the probable method in the treatment of diabetes mellitus is decreased or inhibited this reaction, it seems that essential oils are useful for this purpose. The main goal of this research is to determine the effect of some essential oils such as: Pulegone, Thymol, Geraniol, Linalool and Limonene on in vitro albumin glycation. In the presence of various concentration of essential oils albumin was glycated and evaluated using TBA method. Results showed that these essential oils 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 essential oils, Thymol had the most inhibitory effect (94%) in the concentration of 1 g/dl. The sequence of effect is: Thymol > Geraniol > Pulegone > Limonene > Linalool These findings showed that essential oils decreased albumin glycation reaction.