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Table 3 The effects of RGSE on carbonyl content in BSA/fructose system

From: Inhibition of advanced glycation end products by red grape skin extract and its antioxidant activity

Experimental groups

Protein carbonyl content (nmol/mg protein)

 

Week 1

Week 2

Week 3

Week 4

BSA/fructose

1.49 ± 0.54

2.56 ± 0.06a

3.48 ± 0.05a

4.44 ± 0.06a

BSA/fructose/RGSE (0.031 mg/ml)

1.21 ± 0.02a

1.78 ± 0.06b

2.42 ± 0.01c

2.92 ± 0.02d

BSA/fructose/RGSE (0.062 mg/ml)

1.26 ± 0.04a

1.79 ± 0.06b

2.41 ± 0.02c

2.76 ± 0.05d

BSA/fructose/RGSE (0.125 mg/ml)

1.13 ± 0.03a

1.59 ± 0.02b

2.28 ± 0.03c

2.76 ± 0.05d

BSA/fructose/RGSE (0.250 mg/ml)

1.07 ± 0.03a

1.49 ± 0.07b

2.34 ± 0.02c

2.72 ± 0.02d

BSA/fructose/RGSE (0.500 mg/ml)

0.99 ± 0.01a

1.45 ± 0.02b

2.24 ± 0.04c

2.59 ± 0.02d

BSA/fructose/AG (0.500 mg/ml)

0.87 ± 0.01a

1.73 ± 0.04b

2.05 ± 0.03c

2.31 ± 0.02d

  1. Results are expressed as mean ± SEM (n = 3). ap < 0.05 when compared to BSA/fructose at week 1; bp < 0.05 when compared to BSA/fructose at week 2; cp < 0.05 when compared to BSA/fructose at week 3; dp < 0.05 when compared to BSA/fructose at week 4.