Antioxidation and Antiglycation Properties of Bunium Bulbocastanum Fruits Various Fractions and its Possible Role in Reducing Diabetes Complication and Ageing

Abstract

Over the centuries medicinal plants have benefited mankind against different diseases. Advanced Glycation End-products (AGE's) formation due to non-enzymatic glycation and oxidative stress has been demonstrated in the pathogenesis of diabetic complications and aging processes. In this study we investigated the antiglycation and antioxidation potential of different fraction Bunium bulbocastanum fruits. Our results indicated that the chloroform fraction of B. bulbocastanum fruits had more antiglycation ability with a Minimum inhibitory concentration (MIC 50) of 132.88 µg/ml as compared to the MIC 50 of 189.92, 199.08, 202.50 and 261.41 µg/ml of aqueous, crude methanolic, ethyl acetate and n-hexane fractions, respectively. While the results of antioxidation assay showed that Ethyl acetate has more antioxidation potential than the standard (ascorbic acid). Ethyl acetate, aqueous, crude methanolic, n-hexane and chloroform fractions had 31.24, 26.07, 20.67, 15.51 and 5.72% antioxidation potential at 0.5 mg/ml respectively.