Effect of Diallyl Disulphide on Protein and Lipid Glycation, and Lipid Peroxidation in Brain of Alloxan Diabetic Rats
Non enzymatic glycosylation of proteins and lipids is the main initiating factor for the pathophysiology of chronic diabetic complications. This glycation is more prevalent in insulin independent tissues like brain, kidney, RBCs, etc. Diallyl disulphide (DADS), the principle compound of garlic oil, is well known for its antihyperglycemic, antihyperlipidemic, anticarcinogenic and antibiotic properties. Hence a study was undertaken to assess the anti-glycation properties of DADS, in alloxan diabetic brain tissue, thereby to establish any usefulness of DADS in prevention of central nervous system complications in diabetes mellitus like diabetic dementia or diabetic encephalopathy. The current study showed a significant decrease (p<0.001) in glycated proteins, glycated lipids and total TBARS levels in brain tissue of DADS treated diabetic rats as compared to diabetic control rats. Hence it can be concluded that DADS helps in reducing glycation of brain proteins and lipids as well as lipid peroxidation and thus may be useful in prevention of CNS diabetic complications like diabetic encephalopathy.
