Protein glycation in the body is one of the main reasons of diabetes complications. The electrochemical studies on the inhibitory mechanism of glycation are rather scarce. Thus, it is important to investigate the role of electrochemistry in the glycation process with basic chemometric frameworks.
Advanced glycation endproducts and oxidative stress contribute to the pathogenesis of diabetic complications. The total phenolic content (TPC), antioxidant, and antiglycation properties of crude ethanolic extracts of 10 common culinary herbs and spices from Mauritius were investigated in vitro.
OBJECTIVE
To determine the contribution of total phenolic content (TPC) in glycation inhibitory activity of common tropical medicinal food and spices with potential antioxidative properties.
METHODS
In vitro glucose-bovine serum albumin (BSA) assay was used. Ethanolic extracts of ten common
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