TY  - JOUR
T1  - NIGELLA SATIVA SEED EXTRACTS PREVENT THE GLYCATION OF PROTEIN AND DNA
AU  - Alı, Ahmad
AU  - Pandey, Rashmi
AU  - Kumar, Dinesh
PY  - 2018
DA  - July
JF  - Current Perspectives on Medicinal and Aromatic Plants
JO  - CUPMAP
PB  - Nazım ŞEKEROĞLU
WT  - DergiPark
SN  - 2619-9645
SP  - 1
EP  - 7
VL  - 1
IS  - 1
LA  - en
AB  - Objectives: Diabetes hasbecome a major health and socioeconomic issue for India in last one decade. Thecondition is identified by an increased blood level which leads to generationof many harmful products collectively known as advanced glycation end products(AGEs). These products have been implicated in the secondary complications ofDiabetes. Both artificial and natural compounds have been used to prevent theaccumulation of AGEs. The present study was designed to investigate the role ofNigella sativa seeds in the inhibition of early and advanced glycationproducts in vitro. Methods: BSA was glycatedin the presence of fructose for 28 days at 37 ºC in the presence and absence ofseed extracts. The amount of glycation products were measured by establishedmethods like browning, NBT assay, and DNPH, methods. . The effect of blackcumin seeds was also checked on glycation of DNA and the sample was analyzed byagarose gel electrophoresis.Results: In the presenceof black cumin seed extracts, there was a significant decrease in the amount ofearly and advanced glycation products as compared to BSA + fructose sample. Theseed extracts also reversed the glycation-induced DNA damage. Conclusion: The resultsindicate the inhibitory role of Nigella sativa in the process ofglycation of proteins and DNA.
KW  - Advanced glycation end-products (AGEs)
KW  - Antiglycation
KW  - Browning
KW  - DNA damage
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UR  - https://dergipark.org.tr/en/pub/cupmap/article/425212
L1  - https://dergipark.org.tr/en/download/article-file/514903
ER  -