Enhanced Glycation of Hemoglobin and Plasma Proteins Is Associated with Increased Lipid Peroxide Levels in Non-Diabetic Hypertensive Subjects

BackgroundAccumulating evidences indicate that lipid peroxidation and protein glycation play a vital role in the pathogenesis of cardiovascular disease. The purpose of the present study was to evaluate the levels of lipid peroxides and glycated proteins in non-diabetic hypertensive patients and to assess the possible nexus between them, among these subjects.MethodsThirty hypertensive patients and 25 normotensive subjects were enrolled in the present study. Lipid peroxides, glycated hemoglobin, and fructosamine levels were estimated in both groups.ResultsLipid peroxides, glycated hemoglobin, and fructosamine levels were significantly increased in hypertensive subjects in comparison with normotensive subjects. When partial correlation analysis was performed, malondialdehyde was significantly associated with glycated hemoglobin and fructosamine.ConclusionsAn increased glycation of proteins was found in non-diabetic hypertensive subjects. These data also support the premise that lipid peroxidation per se plays a role in glycation of hemoglobin and plasma proteins.