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Article: Beneficial effects of cinnamon proanthocyanidins on the formation of specific advanced glycation endproducts and methylglyoxal-induced impairment on glucose consumption

TitleBeneficial effects of cinnamon proanthocyanidins on the formation of specific advanced glycation endproducts and methylglyoxal-induced impairment on glucose consumption
Authors
KeywordsCinnamon bark
Insulin signaling
MGO
N ε- (carboxymethyl)lysine (CML)
Pentosidine
Proanthocyanidin
Issue Date2010
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2010, v. 58 n. 11, p. 6692-6696 How to Cite?
AbstractAdvanced glycation endproducts (AGEs) are a group of complex and heterogeneous compounds formed from nonenzymatic reactions. The accumulation of AGEs in vivo has been implicated as a major pathogenic process in diabetic complications and other health disorders, such as atherosclerosis and Alzheimerâs disease, and normal aging. In this study, we investigate the inhibitory effects of cinnamon bark proanthocyanidins, catechin, epicatechin, and procyanidin B2 on the formation of specific AGE representatives including pentosidine, N ε-(carboxymethyl)lysine (CML), and methylglyoxal (MGO) derived AGEs. These compounds displayed obvious inhibitory effects on these specific AGEs, which are largely attributed to both their antioxidant activities and carbonyl scavenging capacities. Meanwhile, in terms of their potent MGO scavenging capacities, effects of these proanthocyanidins on insulin signaling pathways interfered by MGO were evaluated in 3T3-L1 adipocytes. According to the results, proanthocyanidins exerted protective effects on glucose consumption impaired by MGO in 3T3-L1 fat cells. © 2010 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/65459
ISSN
2014 Impact Factor: 2.912
2013 SCImago Journal Rankings: 1.428
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPeng, Xen_HK
dc.contributor.authorMa, Jen_HK
dc.contributor.authorChao, Jen_HK
dc.contributor.authorSun, Zen_HK
dc.contributor.authorChang, RCCen_HK
dc.contributor.authorTse, Ien_HK
dc.contributor.authorLi, ETSen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2010-08-09T07:23:38Z-
dc.date.available2010-08-09T07:23:38Z-
dc.date.issued2010en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2010, v. 58 n. 11, p. 6692-6696en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/65459-
dc.description.abstractAdvanced glycation endproducts (AGEs) are a group of complex and heterogeneous compounds formed from nonenzymatic reactions. The accumulation of AGEs in vivo has been implicated as a major pathogenic process in diabetic complications and other health disorders, such as atherosclerosis and Alzheimerâs disease, and normal aging. In this study, we investigate the inhibitory effects of cinnamon bark proanthocyanidins, catechin, epicatechin, and procyanidin B2 on the formation of specific AGE representatives including pentosidine, N ε-(carboxymethyl)lysine (CML), and methylglyoxal (MGO) derived AGEs. These compounds displayed obvious inhibitory effects on these specific AGEs, which are largely attributed to both their antioxidant activities and carbonyl scavenging capacities. Meanwhile, in terms of their potent MGO scavenging capacities, effects of these proanthocyanidins on insulin signaling pathways interfered by MGO were evaluated in 3T3-L1 adipocytes. According to the results, proanthocyanidins exerted protective effects on glucose consumption impaired by MGO in 3T3-L1 fat cells. © 2010 American Chemical Society.en_HK
dc.languageeng-
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectCinnamon barken_HK
dc.subjectInsulin signalingen_HK
dc.subjectMGOen_HK
dc.subjectN ε- (carboxymethyl)lysine (CML)en_HK
dc.subjectPentosidineen_HK
dc.subjectProanthocyanidinen_HK
dc.titleBeneficial effects of cinnamon proanthocyanidins on the formation of specific advanced glycation endproducts and methylglyoxal-induced impairment on glucose consumptionen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=58&issue=11&spage=6692&epage=6696&date=2010&atitle=Beneficial+effects+of+cinnamon+proanthocyanidins+on+the+formation+of+specific+advanced+glycation+endproducts+and+methylglyoxal-induced+impairment+on+glucose+consumption-
dc.identifier.emailChang, RCC: rccchang@hku.hken_HK
dc.identifier.emailLi, ETS: etsli@hku.hken_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityChang, RCC=rp00470en_HK
dc.identifier.authorityLi, ETS=rp00737en_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf100538ten_HK
dc.identifier.pmid20476737en_HK
dc.identifier.scopuseid_2-s2.0-77953155163en_HK
dc.identifier.hkuros170843-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-77953155163&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume58en_HK
dc.identifier.issue11en_HK
dc.identifier.spage6692en_HK
dc.identifier.epage6696en_HK
dc.identifier.eissn1520-5118-
dc.identifier.isiWOS:000278149500022-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPeng, X=23995738500en_HK
dc.identifier.scopusauthoridMa, J=9248720900en_HK
dc.identifier.scopusauthoridChao, J=24558959000en_HK
dc.identifier.scopusauthoridSun, Z=22837137300en_HK
dc.identifier.scopusauthoridChang, RCC=7403713410en_HK
dc.identifier.scopusauthoridTse, I=36832302900en_HK
dc.identifier.scopusauthoridLi, ETS=14018169600en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK

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