The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Cinnamon Bark Proanthocyanidins as Reactive Carbonyl Scavengers To Prevent the Formation of Advanced Glycation Endproducts
Abstract
Cinnamon bark has been reported to be effective in the alleviation of diabetes through its antioxidant and insulin-potentiating activities. In this study, the inhibitory effect of cinnamon bark on the formation of advanced glycation endproducts (AGEs) was investigated in a bovine serum albumin (BSA)-glucose model. Several phenolic compounds, such as catechin, epicatechin, and procyanidin B2, and phenol polymers were identified from the subfractions of aqueous cinnamon extract. These compounds showed significant inhibitory effects on the formation of AGEs. Their antiglycation activities were not only brought about by their antioxidant activities but also related to their trapping abilities of reactive carbonyl species such as methylglyoxal (MGO), an intermediate reactive carbonyl of AGE formation. Preliminary study on the reaction between MGO and procyanidin B2 revealed that MGO-procyanidin B2 adducts are primary products which are supposed to be stereoisomers. This is the first report that proanthocyanidins can effectively scavenge reactive carbonyl species and thus inhibit the formation of AGEs. As proanthocyanidins behave in a similar fashion as aminoguanidine (AG), the first AGE inhibitor explored in clinical trials, they show great potential to be developed as agents to alleviate diabetic complications.
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Cites
Advanced glycation end-products: A review
Singh, R., Barden, A., Mori, T., & Beilin, L. (2001) · Diabetologia · doi:10.1007/s001250051591 · Cited by 2,597
Anderson, R. A., Broadhurst, C. L., Polansky, M. M., Schmidt, W. F., Khan, A., Flanagan, V. P., Schoene, N. W., & Graves, D. J. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034916b · Cited by 561
Cited by
Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal
Li, X., Zheng, T., Sang, S., & Lv, L. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf504132x · Cited by 288
Facts about the formation of new antioxidants in natural samples after subcritical water extraction
Plaza, M., Amigo-Benavent, M., del Castillo, M. D., Ibáñez, E., & Herrero, M. (2010) · Food Research International · doi:10.1016/j.foodres.2010.07.036 · Cited by 281
Advanced glycation End-products (AGEs): an emerging concern for processed food industries
Sharma, C., Kaur, A., Thind, S. S., Singh, B., & Raina, S. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1851-y · Cited by 253
Qin, B., Panickar, K. S., & Anderson, R. A. (2010) · Journal of Diabetes Science and Technology · doi:10.1177/193229681000400324 · Cited by 220
Sharifi-Rad, J., Dey, A., Koirala, N., Shaheen, S., El Omari, N., Salehi, B., Goloshvili, T., Cirone Silva, N. C., Bouyahya, A., Vitalini, S., et al. (2021) · Frontiers in Pharmacology · doi:10.3389/fphar.2021.600139 · Cited by 183
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“Only one study examined the effect of cinnamon bark proanthocyanidins to prevent the formation of AGEs in a bovine serum albumin–glucose model, and results indicated the protective effect of cinnamon bark proanthocyanidins as a scavenge reactive carbonyl species in the inhibition of formation of AGEs [23].”
BackgroundMethodResultWainstein, J., Stern, N., Heller, S., & Boaz, M. (2011) · Journal of Medicinal Food · doi:10.1089/jmf.2010.0300 · Cited by 50
Metadata
- Authors
- Peng, X., Cheng, K.-W., Ma, J., Chen, B., Ho, C.-T., Lo, C., Chen, F., & Wang, M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2008-02-20
- Volume
- 56
- Issue
- 6
- Pages
- 1907-1911
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2024288373
- Cited by
- 263
- References
- 2
- FWCI
- 7.56
- Type
- journal article
- Language
- en
- Open access
- closed
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