Anti-glycation properties of 05 spices and culinary herbs used in Benin

Abstract

Diabetes mellitus is a major public health problem characterized by chronic hyperglycemia leading to several other pathologies. It causes oxidative stress, resulting in the overproduction of superoxide radicals and protein glycation, ultimately leading to the formation of Advanced Glycation Endproducts (AGEs). It has been shown elsewhere that spices and herbs commonly used in the culinary arts inhibit glycation and AGE formation. The aim of this study is to evaluate the inhibitory effect of five aromatic herbs and spices commonly used in Benin on protein glycation and AGE formation. Total flavonoids content and polyphenolic compounds were determined with respectively the aluminium chloride method and the Folin-Ciocalteu method. For glycation testing, serum pools from diabetics and non-diabetics were used. Serum fructosamines were measured using the nitro blue tetrazolium colorimetric test and AGEs were detected using a fluorescence method. All five herbs and spices had shown notable ability to inhibit fructosamine and AGE formation. L. nobilis was very rich in flavonoids and exhibited the strongest inhibitory activity against glycation and AGE formation. The results of this study suggested that the investigated five spices and culinary herbs have interesting properties to take in account in the therapy of diabetes and its related complications.