<i>m</i>-Coumaric acid attenuates non-catalytic protein glycosylation in the retinas of diabetic rats

Abstract

In this study, we investigated the inhibitory effects of <i>m</i>-coumaric acid on the glycosylation of proteins in the retinas of diabetic rats. Male rats were divided into two main groups, Group I (normal control) and Group II (diabetic); Group II was further divided into four subgroups: Group IIa (diabetic control), Group IIb (diabetic rats were given <i>m</i>-coumaric acid orally [150 mg/kg, body weight (bw)/day]), Group IIc (diabetic rats were given HCA <i>m</i>-coumaric acid orally [300 mg/kg bw/day]), and Group IId (diabetic rats were given insulin [10 units/kg bw/day]) as a positive control). The treatment lasted for six weeks, and the data obtained suggested that <i>m</i>-coumaric acid reduced glucose and glycated hemoglobin levels, which further decreased the formation of glucose-derived advanced glycation end products. Hence, it protected the tissues from the detrimental effects of hyperglycemia and enhanced antioxidant activity. In conclusion, <i>m</i>-coumaric acid could be a potential candidate to prevent the onset and progression of retinopathy in diabetic patients.