Journal ArticleDOI
Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts
TLDR
In this paper, the anti-glycation activity of four kinds of beans including mung beans, black beans, soybeans and cowpea was evaluated in a bovine serum albumin (BSA)-glucose model and the inhibitory activities of extracts of the four beans were found to be highly correlated with their total phenolic contents.About:Â
This article is published in Food Chemistry.The article was published on 2008-01-15. It has received 211 citations till now. The article focuses on the topics: Vitexin & Isovitexin.read more
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Journal ArticleDOI
Advance on the Flavonoid C-glycosides and Health Benefits
TL;DR: It looks like that the C-glycosylflavonoids in most cases showed higher antioxidant and anti-diabetes potential than their corresponding O-gly cosmopolitanoids and aglycones, however, there is a lack of in vivo data on the biological benefits of flavonoid C- glycosides.
Journal ArticleDOI
A review on the pharmacological effects of vitexin and isovitexin.
TL;DR: This review summarized recent findings on various pharmacological activities and associative signalling pathways of vitexin and isoviteXin to provide a reference for future research and clinical applications.
Journal ArticleDOI
Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts
TL;DR: This is the first report that proanthocyanidins can effectively scavenge reactive carbonyl species and thus inhibit the formation of AGEs, which show great potential to be developed as agents to alleviate diabetic complications.
Journal ArticleDOI
Naturally occurring inhibitors against the formation of advanced glycation end-products
TL;DR: The Maillard reaction, the formation process of AGEs and harmful effects of A GEs to human health are introduced and typical effective AGE inhibitors with different inhibition mechanisms are reviewed in this paper.
Journal ArticleDOI
The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
TL;DR: In this paper, the antioxidant activity change of breads added with grape seed extract (GSE) was investigated, and the results showed that bread with the addition of GSE had stronger antioxidant activity than that of blank bread.
References
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Journal ArticleDOI
Advanced glycation endproducts—role in pathology of diabetic complications
TL;DR: The chemistry of glycation and AGEs is introduced and the mechanisms by which they mediate their toxicity are examined and the role of A GEs in the pathogenesis of retinopathy, cataract, atherosclerosis, neuropathy, nephropathy, diabetic embryopathy and impaired wound healing are considered.
Journal ArticleDOI
Advanced protein glycosylation in diabetes and aging
TL;DR: Pharmacologic inhibition of AGE formation in long-term diabetic animals prevents diabetic retinopathy, nephropathy, neuropathy, and arterial abnormalities in animal models and in humans is currently in progress.
Journal ArticleDOI
Phenol antioxidant quantity and quality in foods: fruits.
TL;DR: Fruits, specifically apples and cranberries, have phenol antioxidants that can enrich lower density lipoproteins and protect them from oxidation and, using the authors' assay, fruits had significantly better quantity and quality of Phenol antioxidants than vegetables.
Journal ArticleDOI
Advanced glycation end products contribute to amyloidosis in Alzheimer disease
Michael P. Vitek,Keshab Bhattacharya,J. M. Glendening,Edward G. Stopa,Helen Vlassara,Richard Bucala,Kirk R. Manogue,A. Cerami +7 more
TL;DR: The results suggest that the in vivo half-life of beta-amyloid is prolonged in AD, resulting in greater accumulation of AGE modifications which in turn may act to promote accumulation of additional amyloid.
Journal ArticleDOI
Binding and modification of proteins by methylglyoxal under physiological conditions. A kinetic and mechanistic study with N alpha-acetylarginine, N alpha-acetylcysteine, and N alpha-acetyllysine, and bovine serum albumin.
TL;DR: The formation of methylglyoxal-modified proteins involves glycoxidation leading to advanced glycation end product-like fluorescence and is expected to be increased in diabetes mellitus and may be linked to the development of diabetic complications.
Related Papers (5)
Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts.
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