Antiglycation properties of resveratrol and glucosamine

This is the authors' abstract. We don't add key points for this paper.

The non-enzymatic glycosylation (glycation) is a natural process occurring in living organisms, which is associated with aging and diabetic complications.This non-enzymatic reaction affects not only long-lived proteins, such as eye crystalline, but also DNA, RNA and aminolipids.The long-standing search for substances that can inhibit this process is still on-going.In this study we examined the effect of two natural compounds, resveratrol and glucosamine, on the formation of early and fluorescent advanced glycation end products (AGEs).We found that resveratrol inhibited formation of fluorescent AGEs in bovine serum albumin (BSA) glycated with D-ribose, with inhibition percentage of 80 %, while glucosamine inhibited the formation of the same products in the same test system only by 4 % compared to a control sample of glycated BSA.Both test compounds, resveratrol and glucosamine, did not inhibit the formation of early glycation products in the glycated BSA.Our results showed that resveratrol has strong antiglycation activity in contrast to glucosamine demonstrating very low antiglycation potential.