Determining the amount and bioaccessibility of methylglyoxal and glyoxal in functional snack foods with herbal teas: effect of different herbal teas on α-Dicarbonyls

Abstract

The global challenge against cardiovascular diseases, some tumours, diabetes, and diabetes-related disorders have accelerated. These conditions are often due to several dysfunctions in the metabolic pathway, which are influenced by diet. One reason for this is that excess consumption of processed foods may be accompanied by conversion of their components into harmful macromolecules such methylglyoxal (MGO) and glyoxal (GO) in the body. These hazardous compounds can be restricted during metabolism by plant-based natural sources or some medications. In this paper, anti-diabetic beverages such as green tea, bergamot-flavored black tea, and olive-leaf tea were used as plant-based sources, and functional snacks were developed using these ingredients. According to the results, the teas limited the formation of glycation products, with the greatest effects from bergamot-flavored black tea, followed by green tea and olive-leaf tea, respectively. The rates of MGO reduction were 83. 80 ± 4.19, 97.84 ± 4.4, and 96.51 ± 4.37 µg/100 g, while the rates of GO reduction were 65.18 ± 2.95, 93.7 ± 4.2, and 33.1 ± 1.50 µg/100 g, respectively.

Modulation of 1,2-Dicarbonyl Compounds in Postprandial Responses Mediated by Food Bioactive Components and Mediterranean Diet

“…It was shown that MG was trapped by taxifolin and its metabolites in mice urine and fecal samples, in a dose-dependent manner [ 137 ]. The analysis of an in vitro simulated digestion of a snack food (containing glucose, fructose, and sucrose) showed that digestion especially increased levels in glyoxal, which decreased when incubating with three different beverages (green tea, bergamot-flavored black tea, and olive-leaf tea) [ 138 ].…”