Background: Dietary plant-based foods contain combinations of various
bioactive compounds such as phytochemical compounds and vitamins. The
combined effect of these vitamins and phytochemicals remains unknown,
especially in the prevention of diabetes and its complications. The
present study aimed to investigate the combined effect of ascorbic acid
and gallic acid on fructose-induced protein glycation and oxidation.
Results: Ascorbic acid (15 \u3bcg/mL) and gallic acid (0.1 \u3bcg/mL)
reduced fructose-induced formation of advanced glycation end products
(AGEs) in bovine serum albumin (BSA; 10 mg/mL) by 15.06% and 37.83%,
respectively. The combination of ascorbic acid and gallic acid
demonstrated additive inhibition on the formation of AGEs after 2 weeks
of incubation. In addition, synergistic inhibition on the formation of
amyloid cross-\u3b2 structure and protein carbonyl content in
fructose-glycated BSA was observed. At the same concentration, the
combination of ascorbic acid and gallic acid produced a significant
additive effect on the 2,2-diphenyl-1-picrylhydrazyl radical scavenging
activity. Conclusion: Combining natural compounds such as ascorbic acid
and gallic acid seems to be a promising strategy to prevent the
formation of AGEs