Fig. 4.

Effect of three spices on glycation induced protein cross-linking. SDS-PAGE was conducted using aliquots collected after 6 and 31 days. ​a Incubations carried out without fructose (−Fructose) for 6 days. b Incubations carried out with fructose (+Fructose) for 6 days. c  Incubations carried out with fructose (+Fructose) for 31 days. Incubations were conducted in the absence of plant extracts or AG (−P) or presence of CS, CZ and SA (1 mg/ ml) CS: C. sativum, CZ: C. zeylanicum, SA: S. aromaticum, MW: Molecular weight markers. Experiment was repeated three times