Mojgan Noroozi KARIMABAD
(Rafsanjan University of Medical Sciences, Research Institute of Basic Medical Sciences, Molecular Medicine Research Center, Rafsanjan, Iran)
Sedigheh NIKNIA
(Rafsanjan University of Medical Sciences, Faculty of Medicine, Department of Clinical Biochemistry, Rafsanjan, Iran)
Mahdieh Bemani GOLNABADI
(Rafsanjan University of Medical Sciences, Faculty of Medicine, Department of Clinical Biochemistry, Rafsanjan, Iran)
Shirin Fattah POOR
(Rafsanjan University of Medical Sciences, Faculty of Medicine, Department of Clinical Biochemistry, Rafsanjan, Iran)
Mohammad Reza HAJIZADEH
(Rafsanjan University of Medical Sciences, Faculty of Medicine, Department of Clinical Biochemistry, Rafsanjan, Iran)
Mehdi MAHMOODI
(Rafsanjan University of Medical Sciences, Research Institute of Basic Medical Sciences, Molecular Medicine Research Center, Rafsanjan, Iran)
Yıl: 2020Cilt: 52Sayı: 1ISSN: 1308-8734 / 1308-8742Sayfa Aralığı: 47 - 51İngilizce

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Effect of Citrullus colocynthis Extract on Glycated Hemoglobin Formation (In Vitro)
Objective: Diabetes mellitus (DM) is typically a disorder of carbohydrate, fat, and protein metabolism. It develops due to a lack of or loss associated with insulin and/or resistance to insulin. Regarding complications of chemical substance use, drugs with few complications and high-reliability tannins are needed. This study aimed to determine the effect and mechanism of action of Citrullus colocynthis extract on the formation of glycated hemoglobin (HbA1c). Materials and Methods: A solution containing hemoglobin and glucose was incubated for 1, 2, 3, 4, 30, and 60 days by adding Citrullus colocynthis extract or glutathione. Quantitative measurement of HbA1c was performed using ion-exchange chromatography. Data were analyzed using ANOVA and two-way repeated measures test. A p<0.05 was considered statistically significant. Results: The Citrullus colocynthis extract in hyperglycemic conditions and with increasing time reduced the formation of HbA1c and thus inhibited the production of glycated proteins. By increasing the time and after initiation of reaction of extract concentrations (0, 0.1, 0.3, 0.5, and 1 g/dL), presently, there was a significant decrease in the formation of HbA1C compared to those in the control group (p<0.05). The decrease in glycation has been dose dependent. Conclusion: Therefore, Citrullus colocynthis could directly reduce the formation of HbA1c.
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