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Treatment of proteins with dietary polyphenols lowers the formation of AGEs and AGE-induced toxicity

Journal name:Food & Function
Literature No.:
Literature Url: http://pubs.rsc.org/en/content/articlelanding/2014/fo/c4fo00244j#!divAbstract
Date publication:15 Aug 2014

Treatment of proteins with dietary polyphenols lowers the formation of AGEs and AGE-induced toxicity

Xinchen Zhang,Shuting Hu,Feng Chen and Mingfu Wang  

Abstract

Advanced glycation endproducts (AGEs) are a group of harmful compounds produced either endogenously or during thermal food processing. Once absorbed by humans via food intake, AGEs can cause oxidative cell damage and contribute to pathological development of various diseases. The AGE-inhibitory activity of dietary polyphenols in vitro has been extensively reported before, but the current study is pioneering in examining the antiglycation activity of five selected dietary polyphenols (phloretin, naringenin, epicatechin, chlorogenic acid, and rosmarinic acid) during the thermal protein glycation process. When added into the glucose–casein glycation model heated at 120 °C for 2 h, these

Epicatechin was purchased from Biopurify Phytochemicals Ltd (Chengdu,China).