In vitro study for tannic and gallic acids as antioxidant in diabetes mellitus

Abstract EN

Antioxidants are a molecule capable of slowing or preventing the oxidation of other molecule by give up their own electrons to free radicals which start a chain of reactions that damages cells.

In this study, we attempted to assessment the antioxidant activity of tannic and gallic acids in vitro.

These acids extracted from tea specially green tea, pomegranates, persimmons, Most berries, such as cranberries, Citrus, Legumes and Chocolate.

The study consist of 150 subject which divided into three groups according to type of diabetes mellitus, smoking and hypertension.

Serum lipid peroxidation was promote by incubation with copper ions (copper sulphate) (1 × 10-4 M) at 37 C at 48 hr.

the results of the incubation with copper ions showed that copper ions promoted lipid peroxidation which measured by malon di aldehyde (MDA) while tannic and gallic acids can decreased lipid peroxidation when they used alone or together with concentration (1 × 10-4 M) for each one.