Glycation and antioxidant status in Diabetes and its complexities

Diabetes as a metabolic disorder completely relies on oxidative stress and stretches out to every normal cells and tissues. One form of oxidative stress, depends on the interaction between oxidative agents (different kind of sugars) and protein amino groups. This process as a Maillard reaction is the main origination of oxidative cascade reaction which lead to formation of different oxidative toxins. One of the most important toxic products which produce during this process is Advanced Glycation End Products (AGE). These products are a diverse group of highly oxidizing compounds with potentially harmful effects on diabetes development and it complexities. In this paper we review our previous research on Glycation and antioxidant effects in Diabetes and its complexities. The results showed that in addition to sugars, oxidative preservatives (alone and with glucose) can induce the Maillard reactions, boost AGEs compounds and amyloid cross-beta structures and fibril formation. Our recent research based on biophysical methods, revealed that Ellagic acid as a phenolic antioxidant suppresses the cross beta structures and amyloid formation due to preservative alone or with glucose. Regards to AGE effects on the protein’s (with long or short half-life) conformation disturbances, and its protein cross linking activities which lead to intracellular and extracellular extensive damage and diabtes complexities, It seems that Ellagic acid splits up the different amyloid structures and their shapes which produced due to preservative alone or with glucose. The mechanism can be related to Ellagic acid’s reactive species scavenging effect which inhibits Maillard cascade reactions and its toxic products, especially AGEs products. By this way, this antioxidant can control inflammation and stresses.