Human erythrocytes in phosphate buffered saline (pH 7.4) were incubated with 5 or 50 mmol/l glucose. To study the effect of
antioxidants on glycation of hemoglobin, erythrocytes were incubated with either lipoic acid or taurine and then exposed to glucose
concentration of either 5 or 50 mmol/l. To clarify if lipid peroxides per se enhances the glycated hemoglobin level, an in vitro study was
performed by incubating erythrocyte suspension containing either 5 or 50 mmol/l glucose with or without MDA. Lipid peroxides and
glycated hemoglobin levels were determined in the glucose treated cells.