Inhibitory potential of pure isoflavonoids, red clover, and alfalfa extracts on hemoglobin glycosylation

Background: non-enzymatic glycosylation of hemoglobin is complications of diabetes.antioxidant system imbalance can result in the emergence of free radicals’ destructive effects inthe long-term. red clover (trifolium pratense l.) and alfalfa (medicago sativa l.) containisoflavonoids and have antioxidant activity. this experimental study evaluated the inhibitoryactivity of pure isoflavonoids (daidzein and genistein), red clover and alfalfa extracts onhemoglobin glycosylation.methods: this study was performed in iran. stock solution of hydroalcoholic extracts of redclover and alfalfa in concentrations of 1 and 10 g/100 ml and stock solution of daidzein andgenistein in concentrations of 250 ng, 500 ng, 25 ?g and 250 ?g/100 ml were prepared as casegroups. control group was without hydroalcoholic extracts of plants and pure isoflavonoids. allexperiments were performed in triplicate. hemoglobin was prepared and antioxidant activitieswere investigated to estimate degree of nonenzymatic hemoglobin glycosylation.results: there was no significantly difference between used extracts (extract of red clover andalfalfa) and control of the hemoglobin glycosylation but using daidzein (p = 0.046, 0.029 and0.021, respectively) and genistein (p = 0.034, 0.036 and 0.028) significantly inhibited(p < 0.050) this reaction in 25 ?g/100 ml, 250 and 500 ng/100 ml concentrations whencompared to control. in 25 ?g/100 ml, 250 ng and 500 ng/100 ml concentrations percentage ofinhibition were 32, 80 and 74.5% respectively with used of daidzein and were 21, 83 and 76%respectively with consumption of genistein.conclusion: according to decrease of glycation of hemoglobin with isoflavonoids, two usedplant in this study containing isoflavonoid may be useful on diabetes.