Comparison of anti-glycation capacities of several herbal infusions with that of green tea

Ho, Su-Chen; Wu, Shih Hsiung; Lin, Shyh-Mirn; Tang, Yali

doi:10.1016/j.foodchem.2010.03.051

Cited by 72 publications

(46 citation statements)

References 42 publications

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“…Green tea consumption (drinking) also significantly reduced the advanced glycation, the accumulation of AGEs and the cross-linking of tail tendon collagen in diabetes [49]. Moreover, phenolics, particularly flavonoids, are responsible for the anti-glycation activity of herbal infusions [50]. Another beverage consumed worldwide, the coffee, is also rich in phenolic compounds, mainly caffeoylquinic, p-coumaroylquinic, feruoylquinic and dicaffeoylquinic acids which inhibit protein glycation and dicarbonyl compounds formation [51].…”

Section: Therapeutic Agentsmentioning

confidence: 99%

“…Several studies have demonstrated that the anti-glycation activity correlates significantly with the phenolic content of the tested plant extracts [5,50,59,64,65]. Polyphenols are the most abundant dietary antioxidants, being common constituents of fruits, vegetables, cereals, seeds, nuts, chocolate, and beverages, such as coffee, tea, and wine.…”

Section: Polyphenolsmentioning

confidence: 99%

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Plant-Derived Agents with Anti-Glycation Activity

Odjakova¹,

Popova²,

Sharif³

et al. 2012

Glycosylation

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Section: Therapeutic Agentsmentioning

confidence: 99%

Section: Polyphenolsmentioning

confidence: 99%

Plant-Derived Agents with Anti-Glycation Activity

Odjakova¹,

Popova²,

Sharif³

et al. 2012

Glycosylation

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“…According to the latest research conducted by Harris et al [2011] and Peng et al [2011], plant extracts, which are good sources of antioxidant polyphenols, could contribute to the reduction of AGEs formation by preventing oxidative damage of proteins. Green tea and tea infused with selected herbs [Ho et al, 2010], tomato paste [Kiho et al, 2004] or spices [Tosun & Khan, 2015] was highlighted as a potential inhibitor of AGEs formation. Therefore, the positive correlation between anti-glycation potential and antioxidant properties in herbs was observed [Ramkissoon et al, 2013].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl--1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

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“…Antioxidants are implicated as MGO mediated protein glycation inhibitors [4,27,28]. Thus, the antioxidant activity of OP grade tea is likely to play a crucial role in inhibiting the MGO This indicates that antioxidant mechanism is unlikely to be the key determinant for MGO mediated protein glycation inhibitory activity evident in this study.…”

Section: Discussionmentioning

confidence: 71%