European Journal of Biomedical and Pharmaceutical Sciences

ANTIGLYCATION EFFECT OF CHILLIES AND SPICES USED IN TRADITIONAL INDIAN CUISINE

*Muthyam Sowjanya and Ch. Venkatrayalu

ABSTRACT

The present investigation to determine the Non enzymatic glycation and the accumulation of advanced glycation end products (AGEs) are associated with various diseases states, including complications of diabetes and aging. Hydroalcoholic extracts of in several kinds of spices and chilly of culinary used in traditional Mexican cuisine were tested for in-vitro inhibition of non- enzymatic glycation of bovine serum albumin. In this study we have tested 2 spices and 1 chili for their inhibitory activity on protein glycation. The antiglycation capacity of all the selected plant materials was found to increase as the duration increases. The maximum antiglycation capacity was seen with garlic after three week i.e. 1470 μ mol. This was followed by cloves which is 1240 μmol which in turn followed by the red chillie. The fluorescence of AGEs was shown to be remarkably inhibited by several extracts comparing with the positive (AG).

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