Abstract

OBREGON, O et al. Efecto antiglicosilante de las vitaminas E y C. AVFT [online]. 2005, vol.24, n.1, pp.74-77. ISSN 0798-0264.

Its have been demonstrated that vitamins E and C can take part in the nonenzymatic glycosilation of proteins, blocking the union of the free amino groups with glucose carbonylo, interfering in the reversible early phases of this reaction. Also, its antioxidant properties, in the phases of the glucose auto-oxidation, diminish the production of increased free oxygen radicals in the diabetic. Objectives: demonstrate that vitamin E and C can diminish the levels of glycated hemoglobin in the presence of high levels of glucose in blood. Patients and methods: 14 patients evaluated 12 women and 2 men diabetics type 2, with treatment of 200 mg of vitamin E per day and 2 grams of vitamin C per day. Results: there was a statistically significant reduction (p £ de 0,01) of the values of glycated hemoglobin in the 4 and 8 weeks. Conclusions: Vitamins E and C, can diminished the values of glycated hemoglobin, in the short term, reason why it is logical to suppose that its long term use will prevent the chronic complications with this disease.

Keywords : Glycated hemoglobin; Vitamins E and C; Diabetes type 2.