The maintenance of hyperglycemia for long periods is responsible for the glycoxidative stress, which participates in the onset and progression of diabetes mellitus (DM) complications. It is raising the interest in the search for complementary therapeutic options to the conventional therapies for DM, especially aiming the glycoxidative stress. Capsicum chinense pepper species have been studied due to its medicinal properties. However, considering the low quantity of information and technical-scientific reports about the use of natural extracts due to their antiglycation potential, this study aims to investigate the antioxidant and antiglycation properties of Capsicum Chinese pepper. The antioxidant and antiglycation potentials of Capsicum Chinese pepper (crude extract and fractions) will be investigated using an in vitro model system of protein glycation, in which bovine serum albumin (BSA) is incubated in the presence of glucose for 30 days, in the absence or presence of plant preparations. Changes related to the in vitro glycoxidative stress will be analyzed, with emphasis on the generation of AGEs (advanced glycation end-products), oxidative modifications in BSA, and formation of protein cross-linking, as well as will be performed assays to study the in vitro antioxidant potential.
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