Cited by 65Advanced Glycation End Products researchPotato Plant ResearchPhytochemicals and Antioxidant Activities

Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures

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Chen, Hengye, Virk, Muhammad Safiullah, Chen, Fusheng·2016·International Journal of Food Sciences and Nutrition

Abstract

The concentration of advanced glycation end products (AGEs) in foods, which are formed by Maillard reaction, has demonstrated as risk factors associated with many chronic diseases. The AGEs inhibitory activities of five common phenolic acids (protocatechuic acid, dihydroferulic acid, p-coumaric acid, p-hydroxybenzoic acid and salicylic acid) with different chemical properties had been investigated in two food simulation systems (glucose-bovine serum albumin (BSA) and oleic acid-BSA). The results substantiated that the AGEs inhibitory abilities of phenolic acids in the oleic acid BSA system were much better than the glucose-BSA system for their strong reducing powers and structures. Among them, dihydrogenferulic acid showed strong inhibition of AGEs formation in oleic acid-BSA system at 0.01 mg/mL compared to nonsignificant AGEs inhibitory effect in oleic acid-BSA system at 10-fold higher concentration (0.1 mg/mL). This study suggests that edible plants rich in phenolic acids may be used as AGEs inhibitor during high-fat cooking.

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Crossref · 10.3109/09637486.2016.1166187

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Authors
Chen, H., Virk, M. S., & Chen, F.
Affiliations
Huazhong Agricultural University (CN)
Corresponding author
Chen, Fusheng
Venue
International Journal of Food Sciences and Nutrition
Published
2016-04-21
Volume
67
Issue
4
Pages
400-411
ISSN
  • 0963-7486 (ISSN-L)
  • 1465-3478
OpenAlex
W2338775652
Cited by
65
References
47
Citations by year
2026: 2 · 2025: 6 · 2024: 7 · 2023: 9 · 2022: 13 · 2021: 9 · 2020: 5 · 2019: 6 · 2018: 4 · 2017: 1 · 2016: 2
FWCI
4.28
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
  • International Journal of Food Sciences and Nutrition (publishedVersion)
  • PubMed (publishedVersion)
  • Figshare (submittedVersion, cc-by)
  • Figshare (cc-by)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
Keywords
advanced glycation end products, phenolic acids, Maillard reaction, AGE formation inhibition, reducing power, protocatechuic acid, dihydroferulic acid, p-coumaric acid, p-hydroxybenzoic acid, salicylic acid, bovine serum albumin, oleic acid, glucose
MeSH terms
China, Coumaric Acids, Food Preservatives, Hydrogen-Ion Concentration, Iron Chelating Agents, Models, Molecular, Osmolar Concentration, Oxidation-Reduction, Parabens, Propionates, Molecular Structure, Maillard Reaction, Free Radical Scavengers, Glycation End Products, Advanced, Reducing Agents, Salicylic Acid, Hydroxybenzoates, Food Quality

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