Objective:To evaluate the antiglycation and antioxidant properties of the dill tablet, an herbal product used in Iran as a hypolipidemic medicine. Methods: In this descriptive study, the antioxidant and antiradical properties of dill tablet at dif erent concentration(0.032, 0.065, 0.125, 0.25, 0.5 and 1 mg/m L) were measured. The total phenolic, l avonols and l avonoid, alkaloids, anthocyanin, tannin and saponin contents in dill tablet were determined. Furthermore, antiglycation properties of dill tablet were assayed. In the in vivo experiments, male rats were randomly divided into three groups(n = 6): Group 1: normal rats; Group 2: diabetic rats; Group 3: diabetic rats + 300 mg/kg dill tablet, and Group 4: diabetic rats + 100 mg/kg dill tablet. After 2 months, the blood glucose was measured enzymatically and advanced glycation end-products(AGEs) formation was determined using a l uorometric method.Results: Our results illustrated that different concentrations of dill tablet had significant antioxidant activity. Dill tablet markedly declined AGEs formation and fructosamine levels(P < 0.001) compared with glycated sample. Oxidation of protein carbonyl and thiol group was signii cantly reduced by dill tablet in a dose dependent manner(P < 0.001). Formation of amyloid cross-β and fragmentation were markedly inhibited by dill tablet(P < 0.001) compared with glycated sample. After 2 months, fasting blood glucose levels(P < 0.001) and AGEs formation(P < 0.05) were signii cantly reduced by dill tablet in diabetic animals. Conclusions: Dill tablet exhibited significant antiglycation and antioxidant activities. This study provides a scientii c basis for using dill in treatment of diabetic patients. Objective: To evaluate the antiglycation and antioxidant properties of the dill tablet, an herbal product used in Iran as a hypolipidemic medicine. Methods: In this descriptive study, the antioxidant and antiradical properties of dill tablet at dif erent concentration (0.032, 0.065, 0.125 , 0.25, 0.5 and 1 mg / m L) were measured. The total phenolic, l avonols and l avonoid, alkaloids, anthocyanin, tannin and saponin contents in dill tablet were determined. Further, antiglycation properties of dill tablet were assayed. In the Group 2: diabetic rats; Group 3: diabetic rats + 300 mg / kg dill tablet, and Group 4: diabetic rats + 100 mg / kg dill tablet. After 2 months, the blood glucose was measured enzymatically and advanced glycation end-products (AGEs) formation was determined using al uorometric method. Results: Our results illustrated different different of dill tablet had signif Oxidation of protein carbonyl and thiol group was signii cantly reduced by dill tablet in a dose dependent manner (P <0.001). Formation of protein carbonyl and thiol group was signii cantly reduced by dill tablet in a dose dependent manner amyloid cross-β and fragmentation were markedly inhibited by dill tablet (P <0.001) compared with glycated sample. After 2 months, fasting blood glucose levels (P <0.001) and AGEs formation (P <0.05) were signii cantly reduced by dill tablet in diabetic animals. Conclusions: Dill tablet demonstrated significant antiglycation and antioxidant activities. This study provides a scientii c basis for using dill in treatment of diabetic patients.