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Fig. 5 | BMC Complementary and Alternative Medicine

Fig. 5

From: Analysis of glycation induced protein cross-linking inhibitory effects of some antidiabetic plants and spices

Fig. 5

Effect of PE, PD, PM, CS and SA at lower concentrations on glycation induced protein cross-linking. a: Glycation induced protein cross-linking inhibitory potential of PE and PD. SDS-PAGE was conducted using aliquots collected after 17 days. Incubations were carried out in the presence of fructose without plant extracts or AG (−P) or with PE: P. emblica and PD: P. debilis at 5, 25 and 50 μg/ml. Experiment was repeated four times. b: Glycation induced protein cross-linking inhibitory potential of PM, CS and SA. SDS-PAGE was conducted using aliquots collected after 4 days (Additional file 1). Incubations were carried out in the presence of fructose without plant extracts (−P) or with 5 and 25 μg/ml, PM: P. marsupium, CS: C. sativum and SA: S. aromaticum. MW: Molecular weight markers. Experiment was repeated three times

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