Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities


Mesias M., Navarro M., GÖKMEN V., Morales F. J.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.93, no.8, pp.2037-2044, 2013 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 93 Issue: 8
  • Publication Date: 2013
  • Doi Number: 10.1002/jsfa.6012
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.2037-2044
  • Keywords: advanced glycation end-products (AGEs), seed extract, glycation, glycation inhibitors, phenolic compounds, ADVANCED GLYCATION ENDPRODUCTS, ILEX-PARAGUARIENSIS EXTRACTS, PHENOLIC-ACIDS, END-PRODUCTS, ANTIOXIDANT ACTIVITY, PROTEIN GLYCATION, MAILLARD REACTION, GREEN TEA, FLAVONOIDS, PREVENT

Abstract

BACKGROUND Advanced glycation end-products (AGEs) are the final products derived from the non-enzymatic glycation process. AGEs are involved in the development of several health complications associated with diabetes and aging. Searching for anti- AGE extracts is necessary to mitigate the effects of age-related pathologies. RESULTS The antioxidant and antiglycative activities of eight aqueous extracts of fruit and vegetable seeds were evaluated. All seed extracts (3.6 mg mL1) exhibited anti-AGE activity in proteinglucose assay, ranging from 20 to 92% inhibition compared with aminoguanidine (4.87 mmol L1). Green pepper extract exerted the highest anti-AGE activity. However, peach and pomegranate extracts exhibited the highest anti-AGE activity in proteinmethylglyoxal assay, ranging from 0 to 79% inhibition. Hazelnut, almond and sesame extracts were not effective when methylglyoxal was the promoter. Apricot and peach extracts appeared to inhibit the formation of AGEs through their capacity for direct trapping of 1,2-dicarbonyls (IC50=0.14 mg mL1). No relationship between antioxidant and phenolic compound content and antiglycative activity was found. Therefore other hydrophilic constituents in addition to phenolic acids must be involved in the antiglycative activity of the extracts. CONCLUSION Aqueous extracts of fruits and vegetables can be considered in the prevention of glycation-associated complications of age-related pathologies. (c) 2012 Society of Chemical Industry