Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation.

Antioxidants / pharmacology Glycation End Products, Advanced / chemistry Glycosylation Phenols / pharmacology Polyphenols / pharmacology
Advanced glycation end products Antioxidant activity Black chokeberry Epigallocatechin gallate Inhibitory effect Polyphenols

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Oct 2022
Historique:
received: 16 01 2022
revised: 25 04 2022
accepted: 21 05 2022
pubmed: 1 6 2022
medline: 18 6 2022
entrez: 31 5 2022
Statut: ppublish

Résumé

Plant-based polyphenols are known to exert mitigating effects on the harmful consequences of advanced glycation. In this study, the antioxidant and antiglycation properties of purified black chokeberry polyphenol and its dominant monomers were studied. The phenolics of black chokeberry had a significant inhibitory effect on glycation products at all stages. The highest inhibition of fructosamine (72.27%) was achieved by chlorogenic acid (CA). Epigallocatechin gallate (EGCG) showed an 84.47% inhibition of α-dicarbonyl and 54.44% inhibition of AGEs (advanced glycation end-products). However, the inhibition of α-dicarbonyl was impacted by the presence of Cu

Identifiants

DOI: 10.1016/j.foodchem.2022.133295 PMID: 35636190
pubmed: 35636190
pii: S0308-8146(22)01257-2
doi: 10.1016/j.foodchem.2022.133295
pii:
doi:

Substances chimiques

Antioxidants 0
Glycation End Products, Advanced 0
Phenols 0
Polyphenols 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

133295

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Wanbin Zhao (W)

Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China.

Pengju Cai (P)

Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China.

Nan Zhang (N)

Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China.

Tongtong Wu (T)

Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China.

Aidong Sun (A)

Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China. Electronic address: adsun@bjfu.edu.cn.

Guoliang Jia (G)

Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China. Electronic address: jiaguoliang@bjfu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Inhibitory effects of polyphenols from black...
questionsmedicales.fr › Facteurs biologiques › Toxines biologiques › Produits terminaux de glycation avancée › Inhibitory effects of polyphenols from black...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Glycosylation › Inhibitory effects of polyphenols from black...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Inhibitory effects of polyphenols from black...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Polyphénols › Inhibitory effects of polyphenols from black...