Tehran University of Medical Sciences Acta Medica Iranica 0044-6025 42 1 2004 02 15 16 18 N. Sheikh M.R. Safari Kh. Mani Kashani M. Araghchian F. Zeraati 2015 09 28 Garlic, an antioxidant plant, can react with amino groups of proteins to form Schiff bases. As diabetes leads to glycation of various proteins and this in turn has some effects on the structure of proteins and biochemical activity of them, the inhibition of this process seems very vital. For several years researchers in this field have done their best to recognize the antidiabetic compounds. The aim of this study is to determine the effects of garlic on albumin glycation in vitro.In the presence of various concentrations of garlic, albumin was glycated and evaluated using TBA (thio-barbituric acid) method. The results showed that garlic has a statistically significant (P https://acta.tums.ac.ir/index.php/acta/article/view/2682 https://acta.tums.ac.ir/index.php/acta/article/download/2682/2664