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|Title:||EFFECT OF Zea mays ON GLYCATION END PRODUCTS|
|Publisher:||UNIVERSITY OF AGRICULTURE, FAISALABAD PAKISTAN|
|Abstract:||The antioxidant and antiglycation activities of various plant and ear parts of three maize (Zea mays L.) varieties (Golden, Sultan and Agatti 85) were studied. The results provided evidence that one ear and plant part of maize were effective in inhibiting the glycation activity. Whereas all maize ear and plant parts showed the presence of antioxidants. The silks of “Golden” had highest activities of protease and α-amylase and highest levels of total sugars and non-reducing sugars. Husk of variety “Golden” was rich in reducing sugars whereas its grains were rich in total soluble proteins. Total phenolic contents were highest in silk of variety “Sultan”, peroxidase in its husk and catalase in grains. The highest level of superoxidase dismutase and malondialdehyde was recorded in silks of variety “Agatti85”. Maximum inhibition of glycation endproducts formation was shown by the husk of “Agatti85” (ears part). Among plant parts, leaves of “Sultan” showed maximum antioxidant activity, superoxidase dismutase, protease, peroxidase activities and highest level of non- reducing sugars. Highest α-amylase, total sugars and reducing sugars were observed in leaves of “Golden”. The leaves of the variety “Agatti85” were rich in catalase activity and malondialdehyde contents. Total soluble protein in stem and the total phenolic contents were found to be high in the flowers of the variety “Sultan”. It can be concluded that there are some active contents present in the various ear and plant parts which were responsible for the high antiglycation and antioxidant activity. In future studies, their active contents can be isolated and purified from the maize parts for the medical purpose. As they are valuable against kidney, liver or other organs diseases including diabetes mellitus, hypertension and cardiovascular diseases.|
|Appears in Collections:||PhD Thesis of All Public / Private Sector Universities / DAIs.|
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