Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea
Table 3
Effects of CFH on the level of thiol group in BSA/glucose system.
Experimental groups
Thiol group (nmol/mg protein)
Week 1
Week 2
Week 3
Week 4
BSA/glucose
75.98±1.2
69.38±0.07
64.88±0.05
60.05±0.08
BSA/glucose/CFH (0.30 mg/ml)
75.75±1.0
72.73±0.09
68.16±0.07
61.52±0.06
BSA/glucose/CFH (0.60 mg/ml)
75.38±0.51
73.25±0.12
68.49±0.08
66.43±0.04
BSA/glucose/CFH (1.2 mg/ml)
77.18±0.83
73.54±0.09
69.36±0.11
67.33±0.09
BSA/glucose/CFH (2.5 mg/ml)
76.41±0.11
74.38±0.07
69.68±0.08
67.66±0.04
BSA/glucose/CFH (5 mg/ml)
78.30±0.08
75.08±0.05
70.61±0.09
68.52±0.06
BSA/glucose/AG (5 mg/ml)
79.52±0.08
75.47±0.02
71.56±0.04
69.08±0.09
Results are expressed as mean ± SEM (n = 3). < 0.05 when compared to BSA/fructose at week 1; < 0.05 when compared to BSA/fructose at week 2; < 0.05 when compared to BSA/fructose at week 3; < 0.05 when compared to BSA/fructose at week 4.
