2005
DOI: 10.1021/jf048550u
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Inhibitory Effect of Naturally Occurring Flavonoids on the Formation of Advanced Glycation Endproducts

Abstract: The objective of this study was to investigate the inhibitory effect of naturally occurring flavonoids on individual stage of protein glycation in vitro using the model systems of delta-Gluconolactone assay (early stage), BSA-methylglyoxal assay (middle stage), BSA-glucose assay, and G.K. peptide-ribose assay (last stage). In the early stage of protein glycation, luteolin, qucertin, and rutin exhibited significant inhibitory activity on HbA1C formation (p < 0.01), which were more effective than that of aminogu… Show more

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Cited by 327 publications
(273 citation statements)
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References 35 publications
(48 reference statements)
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“…17 Previous structure-activity studies have shown that luteolin, among 10 other flavonoids, was the most potent inhibitor on each stage of protein glycation; flavones exhibit stronger inhibitory effects when compared with flavonols, flavanones, and isoflavones. 3 In our study, luteolin-7-O-b-D-glucopyranoside despite having a catechol group is not such an efficient inhibitor as luteolin-4 0 -O-b-D-glucopyranoside (not having vicinal hydroxyl groups). This confirms a previous study showing that glycosylation of the hydroxyl group at the C-7 position, and methylation or glycosylation of the 4 0 -hydroxyl group of flavonoids reduces anti-glycation activity.…”
Section: Discussionmentioning
confidence: 48%
See 1 more Smart Citation
“…17 Previous structure-activity studies have shown that luteolin, among 10 other flavonoids, was the most potent inhibitor on each stage of protein glycation; flavones exhibit stronger inhibitory effects when compared with flavonols, flavanones, and isoflavones. 3 In our study, luteolin-7-O-b-D-glucopyranoside despite having a catechol group is not such an efficient inhibitor as luteolin-4 0 -O-b-D-glucopyranoside (not having vicinal hydroxyl groups). This confirms a previous study showing that glycosylation of the hydroxyl group at the C-7 position, and methylation or glycosylation of the 4 0 -hydroxyl group of flavonoids reduces anti-glycation activity.…”
Section: Discussionmentioning
confidence: 48%
“…2 Inhibition of AGE formation via blocking sugar attachment to proteins, trapping/scavenging the reactive intermediates, or breakdown of established AGE-induced cross-links constitutes an attractive therapeutic/preventive target. 1,3 Clinical trials to test the effectiveness of synthetic inhibitors are under way, although the first trials showed serious side effects. 4 Several in vitro and in vivo studies have illustrated that natural products, especially those belonging to the polyphenol family, are promising agents for the prevention of AGE formation; their inherent antioxidant capacity reinforce their potential for effective anti-glycation.…”
Section: Introductionmentioning
confidence: 99%
“…M. oleifera leaves were found to possess hypolipidemic and antiatherosclerotic activities, and have therapeutic potential for the prevention of cardiovascular diseases (Chumark et al, 2008). The inhibitory mechanism of flavonoids against glycation may be due to their antioxidant properties (Wu and Yen, 2005). A reduction of more than 50% AGE intake could reduce approximately 30% of the circulating AGE within 1 month (Peppa et al, 2003).…”
Section: Discussionmentioning
confidence: 99%
“…Previous studies conducted on diabetic rats, demonstrated that rutin protected against the formation of skin-collagen fluorescence and also inhibited early glycation product formation [12]. Rutin also exhibited a significant inhibitory effect on glycation of haemoglobin and it was found to be more effective than aminoguanidine [13]. The percentage inhibition was calculated as follows (Equation 1):…”
Section: Resultsmentioning
confidence: 99%