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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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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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 [268]
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 [268]
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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
- Publisher
- Informa UK Limited
- 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
- green
- figshare.com
- 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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