Przeciwglikacyjne właściwości ekstraktów roślinnych bogatych w polifenole**

*Agnieszka Klepacka

Summary
It is believed that the hyperglycemia is the major reason of the development of late diabetic complications, such as retinopathy, neuropathy and nephropathy, macrovascular disease, Alzheimer’s disease, cataract. One of the hypotheses, explaining the correlation between high glucose levels in blood and the development of long-term complications is protein dysfunction, resulting from protein glycation. Protein glycation is initiated by the reaction of nucleophilic addition between a free amino group from protein and carbonyl group from reducing sugar (and their derivatives). It results in formation of Schiff Base, which rearranges to a more stable product – Amadori product, converted to advance glycation end-products (AGEs). It has been documented that AGEs accumulated in tissues, impaired the protein’s structure and function. So far, there is no effective treatment against AGEs forming, which has passed clinical trials. There are many researches testing antyglicative properties of polyphenol plant’s extracts. Polyphenols are aromatic polyhydroxy compounds of the group of phenols, naturally occurring in plants. They are antioxidants, dyes, insecticides and fungicides, protection from ultraviolet radiation. Among these, phenolic compounds have received considerable attention for their biological effects, antiplatelet, cardioprotective, anti-inflammatory, antioxidant, antiproliferative, diuretics. Antyglicative properties of plant extracts and commercially available polyphenols were analyzed both as well. This article focus on protein glycation, related consequences and the role of a diet rich in fruits and vegetables preventing and reducing the adverse effects of hyperglycemia.

To jest tylko fragment artykułu. Aby przeczytać całość, przejdź do Czytelni medycznej.