A preliminary note on inhibiting effect of α-tocopherol (Vit. E) on protein glycation

Human plasma albumin was incubated in 25 mM/l glucose at 37°C for up to seven days. Aliquots of this mixture were also incubated with α-tocopherol (Vitamin E) at 2 mg/dl, 4 mg/dl and 8 mg/dl, respectively. Vitamin E inhibited protein glycation and, furthermore, shows a dose-dependent effect. This report suggests the possibility of using Vitamin E, at therapeutic doses, to obtain the inhibition of non-enzymatic glycation.