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Inhibition of non‐enzymatic glycation processes is an essential aspect of treating type 2 diabetes and related complications. In this study, piperine's preventative, simultaneous and curative effect in glucose‐induced albumin glycation was examined by analyzing the structural and functional markers of albumin. The protective and antioxidant influence of piperine on erythrocytes was assessed by examining cellular membrane modifications with antioxidant status. Albumin glycation was performed in three different experimental sets of 21 days at 37°C in dark conditions‐using different piperine concentrations (250, 500, and 1,000 μM) and time of addition of glucose (30 mM)/piperine (1,000 μM) in a respective solution at 10th day. Piperine with glycated albumin leads to decreased fructosamine, carbonyl group, and protein‐bound glucose. It had protected free amino groups, thiol group, and reduced beta‐amyloid, protein aggregates formation. The presence of piperine with glycated albumin prevented erythrocytes hemolysis, membrane modifications, and maintained the antioxidant status. Piperine showed the antiglycation effects in a dose‐dependent manner, additionally, its pre‐treatment exhibited maximum attenuation by manifesting its primarily preventive role. Practical applications Piperine is a natural alkaloid compound found in pepper, has been reported to possess anti‐cancer, anti‐microbial, and anti‐inflammatory properties. The present study evaluated the antiglycation potential of piperine in albumin's glycation and it displayed preventive action, protected erythrocytes from oxidative damage induced by glycated albumin. We concluded that the daily intake of piperine can be adequate to prevent glycation‐induced diabetic complications development in hyperglycemic conditions.

Glycation refers to carbonyl group condensation of the reducing sugar with the free amino group of protein which forms Amadori products and advanced glycation end products (AGEs). These AGEs alter protein structure and function by configuring a negative charge on the positively charged arginine and lysine residues. Glycation plays a vital role in the pathogenesis of metabolic diseases, brain disorders, aging, and gut microbiome dysregulation with the aid of three mechanisms: 1) formation of highly reactive metabolic pathway-derived intermediates which directly affect protein function in cells, 2) the interaction of AGEs with its associated receptors to create oxidative stress causing the activation of transcription factor NF-κB, and 3) production of extracellular AGEs hinders interactions between cellular and matrix molecules affecting vascular and neural genesis. Therapeutic strategies are thus required to inhibit glycation at different steps, such as blocking amino and carbonyl groups, Amadori products, AGEs-RAGE interactions, chelating transition metals, scavenging free radicals, and breaking crosslinks formed by AGEs. The present review focused on explicitly elaborating the impact of glycation-influenced molecular mechanisms in developing and treating non-communicable diseases.

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Background: The advanced glycation end products (AGEs) interfere with the normal functioning of the protein, alter the enzyme activity leads to the development of diabetic complications. Food is an exogenous source of AGEs. The long term processes like storing and cooking lead to an elevated level of AGEs content in them. The elevated AGEs are responsible for the generation of oxidative stress and inflammation in a cellular environment. The present study aims to determine the glycation potency of commonly consumed foods samples and evaluate the effect of various food preparation methods on glycation content and its impact on healthy erythrocytes.Methods: In this investigation from December 2017 to April 2018, Aqueous extracts of 29 food samples were tested for their glycation potency using glycation markers (fructosamine, free thiol groups, â-amyloid content, AOPP). Erythrocytes were treated with food extracts and their antioxidant indices (FRAP, catalase) were determined. Result: The result shows that protein-rich food had maximum levels of glycation as compared to carbohydrate and fat-rich food. The study indicated that cooking methods like (frying, roasting, baking and boiling) have a different effect on the glycation indices of the food. The food samples cooked by frying method had increased glycation content (p less than 0.001) and deleterious cellular effect.