Antioxidant and Antiglycative Potential of Ethyl Acetate Fraction of Psidium guajava']java Leaf Extract in Streptozotocin-Induced Diabetic Rats

Hyperglycemia causes increased protein glycation and the formation of early glycation products and advanced glycation end products (AGEs) which are major factors responsible for the complications associated with diabetes. The aim of the present study was to investigate the antioxidant as well as antiglycative potential of ethyl acetate fraction of guava leaves. Oral administration of the extract at different doses showed a significant decrease in blood glucose level. It also showed an improved antioxidant potential as evidenced by decreased lipid peroxidation and a significant increase in the activity of various antioxidant enzymes such as catalase, superoxide dismutase, glutathione peroxidase and glutathione reductase. Glycated hemoglobin as well as fructosamine which are indicators of glycation was also reduced significantly in treated groups when compared to diabetic control. In vitro studies also support the antioxidant as well as antiglycative potential of guava leaves.