Antiglycation Properties of Aged Garlic Extract: Possible Role in Prevention of Diabetic Complications

Abstract

Diabetes mellitus is a common endocrine disorder characterized by hyperglycemia and long-term complications affecting the eyes, nerves, blood vessels, skin, and kidneys. Increased glycation of proteins and accumulation of advanced glycation endproducts (AGEPs) have been implicated in the pathogenesis of diabetic complications. Glycation and AGEP formation are also accompanied by formation of free radicals via autoxidation of glucose and glycated proteins. Compounds with combined antiglycation and antioxidant properties may offer therapeutic potential. Recent studies suggest that aged garlic extract (AGE) inhibits formation of AGEPs in vitro and formation of glycation-derived free radicals. S-Allylcysteine, a key component of aged garlic, is a potent antioxidant and can inhibit AGEP formation. Aged garlic extract and S-allylcysteine deserve more attention and should be investigated to see whether they can reduce AGEPs in vivo.

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“…Glycation and AGE-induced toxicity are known to be associated with increased free radical production. Therefore, agents that possess good antioxidant activity by mopping up free radicals can simultaneously inhibit the formation of advanced glycation endproducts [42,43] . As such, polyphenols from these spices can effectively serve as an antioxidant and antiglycation agent in the diets of diabetics.…”

In vitro study of anti-glycation and radical scavenging activities of the essential oils of three plants from Morocco: Origanum compactum, Rosmarinus officinalis and Pelargonium asperum

“…Therefore, agents that possess good antioxidant activity by mopping up free radicals can simultaneously inhibit the formation of advanced glycation end products. 38 As such, some fractions from these spices can effectively serve as an antioxidant and antiglycation agent in the diets of diabetics.…”

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“…Glycation and AGEinduced toxicity are known to be associated with increased free radical production [20]. Therefore, agents that possess good antioxidant activity by mopping up free radicals can simultaneously inhibit the formation of advanced glycation end products [21]. [22].…”