Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices
Abstract
We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.
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Rice (Oryza sativa L.) and blueberry exhibit antiglycation activities.
“such rice (Oryza sativa L.), and blueberry, exhibit antiglycation activities.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [266]
Polyphenols such as gallic acid, flavonoids, anthocyanin, and ferulic acid attenuate protein glycation and prevent the biosynthesis of AGEs.
“These foods are rich in polyphenols such as gallic acid, flavonoids, anthocyanin, and ferulic acid, which attenuate protein glycation and prevent the biosynthesis of AGEs265–270.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [266]
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- Authors
- Dearlove, R. P., Greenspan, P., Hartle, D. K., Swanson, R. B., & Hargrove, J. L.
- Affiliations
- University of Georgia (US)
- ORCID
- Greenspan, Phillip
- Venue
- Journal of Medicinal Food
- Publisher
- SAGE Publications
- Published
- 2008-06
- Volume
- 11
- Issue
- 2
- Pages
- 275-281
- ISSN
- 1096-620X (ISSN-L)
- 1557-7600
- OpenAlex
- W2077084571
- Cited by
- 157
- References
- 58
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 8 · 2023: 5 · 2022: 11 · 2021: 10 · 2020: 6 · 2019: 13 · 2018: 10 · 2017: 13 · 2016: 12 · 2015: 12 · 2014: 12 · 2013: 10 · 2012: 16
- FWCI
- 3.10
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Medicinal Food (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- protein glycation, polyphenols, bovine serum albumin, total phenolic content, antioxidant activity, cinnamon, black pepper, Syzygium aromaticum, Rosmarinus officinalis, ginger, bay leaf, spice extracts
- MeSH terms
- Antioxidants, Cinnamomum zeylanicum, Ferric Compounds, Flavonoids, Fructose, Glycosylation, Oxidation-Reduction, Phenols, Plant Extracts, Serum Albumin, Bovine, Spices, Pimenta, Syzygium, Polyphenols
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