Table 2: The effect of dill extract on the thioland carbonyl group.

Experimental groupsThiol group
(nmol/mg protein)
Carbonyl group
(nmol/mg protein)
Week 1Week 2Week 3Week 4Week 1Week 2Week 3Week 4

BSA/Fru 500 mM2.24 ± 0.011.69 ± 0.081.35 ± 0.020.84 ± 0.052.55 ± 0.062.68 ± 0.123.21 ± 0.063.39 ± 0.10
+Dill 0.25 mg/ml
+Dill 0.5 mg/ml
+Dill 1 mg/ml
+Dill 2 mg/ml
+AG 2 mg/ml
BSA/Fru 200 mM1.99 ± 0.051.7 ± 0.051.52 ± 0.140.90 ± 0.052.26 ± 0.012.57 ± 0.032.58 ± 0.103.32 ± 0.02
+Dill 0.25 mg/ml
+Dill 0.5 mg/ml
+Dill 1 mg/ml
+Dill 2 mg/ml
+AG 2 mg/ml
BSA/PBS

when compared to BSA/fructose at the same incubation time.