Effect of betacarotene on protein glycosylation in alloxan induced diabetic rats.

Abstract

Free radicals are increasingly formed in diabetes mellitus by the auto oxidation of glucose and glycosylated proteins. Oxidative stress and proteinglycosylation are closely related processes and have been shown to contribute to the development of complications in diabetes mellitus. The extent of protein glycosylation was assessed in alloxan induced diabetic rats after being treated with 50 mg of betacarotene for 40 days. The level of fructosamine and glycosylated haemoglobin was comparison with non treated diabetic rats. The results indicate the beneficial role of betacarotene in reducing diabetic complications like glycosylation in experimental diabetic rats.