Phytochemicals from berries and grapes inhibited the formation of advanced glycation end‐products by scavenging reactive carbonyls

Wang, Wei; Yağız, Yavuz; Buran, Timothy J.; Nunes, Maria Cecília do Nascimento; Gu, Liwei

doi:10.1016/j.foodres.2011.05.022

Cited by 152 publications

(139 citation statements)

References 32 publications

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“…Several edible plants including berries (Wang et al 2011), red grape skin (Jariyapamornkoon et al 2013), pomelo (Caengprasath et al 2013), and Cyperus rotundus (Ardestani and Yazdanparast 2007), have shown antiglycation activities in BSA-fructose models. The major components of edible plants contain high phenolic compounds and flavonoids such as catechin, epicatechin, quercetin, rutin, kaempferol, p r o a n t h o c y a n i d i n s , h e s p e r i d i n , n e o h e s p e r i d i n dihydrochalcone, ellagic acid, gallic acid, and p-coumaric acid.…”

Section: Discussionmentioning

confidence: 99%

Protein glycation inhibitory activity and antioxidant capacity of clove extract

et al. 2014

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Syzygium aromaticum (L.) (clove) is one of the most widely cultivated spices in many tropical countries. The aim of this study was to determine the phytochemical content, the antioxidant properties and the antiglycation properties of aqueous extract of clove against fructose-mediated protein glycation and oxidation. The result showed that the content of total phenolics and flavonoids in clove extract was 239.58±0.70 mg gallic acid equivalents/g dried extract and 65.67±0.01 mg catechin equivalents/g dried extract, respectively. In addition, clove exhibited antioxidant properties including DPPH radical scavenging activity (IC 50 = 0.29±0.01 mg/ml), Trolox equivalent antioxidant capacity (4.69 ± 0.03 μmol Trolox equivalents/mg dried extract), ferric reducing antioxidant power (20.55 ±0.11 μmol ascorbic acid equivalents/mg dried extract), Oxygen radical absorbance capacity (31.12±0.21 μmol Trolox equivalents/mg dried extract), hydroxyl radical scavenging activity (0.15±0.04 mg Trolox equivalents/mg dried extract), and superoxide radical scavenging activity (18.82±0.50 mg Trolox equivalents/mg dried extract). The aqueous extract of clove (0.25-1.00 mg/ml) significantly inhibited the formation of fluorescent advanced glycation end products (AGEs) and non-fluorescent AGEs (N ɛ -(carboxymethyl) lysine (CML)) in glycated BSA during 4 weeks of incubation. The extract also markedly prevented oxidation-induced protein damage by decreasing protein carbonyl formation and protecting against the loss of protein thiol group. These results clearly demonstrated that a polyphenol enriched clove extract, owing to its antioxidant, was capable to inhibit the formation of AGEs and protein glycation. The findings might lead to the possibility of using the clove extract for targeting diabetic complications.

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Section: Discussionmentioning

confidence: 99%

Protein glycation inhibitory activity and antioxidant capacity of clove extract

et al. 2014

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“…(Myrtaceae)] leaves, including gallic acid, catechin and quercetin [89] or procyanidins isolated from various species of berries (blueberries, blackberries, strawberries, raspberries, cranberries) prevented AGEs formation by trapping α-dicarbonyl compounds or inhibiting Amadori product formation [98]. Similarly, 2,3,5,4′-tetrahydroxystilbene 2-O-beta-D-glucoside (THSG), the predominant active compound of P. multiflorum prevented AGEs formation by trapping MGO.…”

Section: Trapping Of Reactive Carbonyl Speciesmentioning

confidence: 99%

The Mechanisms of Inhibition of Advanced Glycation End Products Formation through Polyphenols in Hyperglycemic Condition

et al. 2015

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Glycation, the non-enzymatic binding of glucose to free amino groups of an amino acid, yields irreversible heterogeneous compounds known as advanced glycation end products. Those products play a significant role in diabetic complications. In the present article we briefly discuss the contribution of advanced glycation end products to the pathogenesis of diabetic complications, such as atherosclerosis, diabetic retinopathy, nephropathy, neuropathy, and wound healing. Then we mention the various mechanisms by which polyphenols inhibit the formation of advanced glycation end products. Finally, recent supporting documents are presented to clarify the inhibitory effects of polyphenols on the formation of advanced glycation end products. Phytochemicals apply several antiglycation mechanisms, including glucose metabolism, amelioration of oxidative stress, scavenging of dicarbonyl species, and up/down-regulation of gene expression. To utilize polyphenols in order to remedy diabetic complications, we must explore, examine and clarify the action mechanisms of the components of polyphenols.

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“…After incubation, 1.6 mL of 20% trichloroacetic acid was added to the reaction mixture before centrifugation at 10000g for 10 min. The supernatant was discarded and the precipitate was re-dissolved in 1.6 mL of phosphate buffer for fluorescence measurement (Wang et al, 2011).…”

Section: Ferric Ion Reducing Antioxidant Power (Frap) Assaymentioning

confidence: 99%

“…Berries and grapes have also been demonstrated to scavenge reactive carbonyls (Wang et al, 2011;Farrar et al, 2007). Regarding grape-derived products, especially grape pomace, there are wide differences in the phenolic content, depending on grape variety, vineyard location and winemaking procedures.…”

Section: Introductionmentioning

confidence: 99%