Effect of Diallyl Disulphide on Protein and Lipid Glycation, and Lipid Peroxidation in Brain of Alloxan Diabetic Rats

Vijay V; Vickram

Authors

Vijay V
Vickram

Keywords:

diallyl disulphide, protein glycation, lipid glycation, diabetic encephalopathy

Abstract

Non enzymatic glycosylation of proteins and lipids is the main initiating factor for the pathophysiology of chronic diabetic complications. This glycation is more prevalent in insulin independent tissues like brain, kidney, RBCs, etc. Diallyl disulphide (DADS), the principle compound of garlic oil, is well known for its antihyperglycemic, antihyperlipidemic, anticarcinogenic and antibiotic properties. Hence a study was undertaken to assess the anti-glycation properties of DADS, in alloxan diabetic brain tissue, thereby to establish any usefulness of DADS in prevention of central nervous system complications in diabetes mellitus like diabetic dementia or diabetic encephalopathy. The current study showed a significant decrease (p

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Effect of Diallyl Disulphide on Protein and Lipid Glycation, and Lipid Peroxidation in Brain of Alloxan Diabetic Rats. (2014). Global Journal of Medical Research, 13(B7), 9-13. https://medicalresearchjournal.org/index.php/GJMR/article/view/419

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