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Article: Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts

TitleCinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts
Authors
Issue Date2008
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2008, v. 56 n. 6, p. 1907-1911 How to Cite?
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. © 2008 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/89205
ISSN
2013 Impact Factor: 3.107
2013 SCImago Journal Rankings: 1.428
ISI Accession Number ID
References

 

Author Affiliations
  1. Rutgers, The State University of New Jersey
  2. National Taiwan University
  3. The University of Hong Kong
  4. Hunan Normal University
DC FieldValueLanguage
dc.contributor.authorPeng, Xen_HK
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorMa, Jen_HK
dc.contributor.authorChen, Ben_HK
dc.contributor.authorHo, CTen_HK
dc.contributor.authorLo, Cen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2010-09-06T09:53:52Z-
dc.date.available2010-09-06T09:53:52Z-
dc.date.issued2008en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2008, v. 56 n. 6, p. 1907-1911en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89205-
dc.description.abstractCinnamon 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. © 2008 American Chemical Society.en_HK
dc.languageengen_HK
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.titleCinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproductsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=56&issue=6&spage=1907&epage=1911&date=2008&atitle=Cinnamon+Bark+Proanthocyanidins+as+Reactive+Carbonyl+Scavengers+To+Prevent+the+Formation+of+Advanced+Glycation+Endproductsen_HK
dc.identifier.emailLo, C: clivelo@hkucc.hku.hken_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityLo, C=rp00751en_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf073065ven_HK
dc.identifier.pmid18284204en_HK
dc.identifier.scopuseid_2-s2.0-41849141611en_HK
dc.identifier.hkuros142345en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-41849141611&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume56en_HK
dc.identifier.issue6en_HK
dc.identifier.spage1907en_HK
dc.identifier.epage1911en_HK
dc.identifier.isiWOS:000254177000015-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPeng, X=23995738500en_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridMa, J=9248720900en_HK
dc.identifier.scopusauthoridChen, B=22633788300en_HK
dc.identifier.scopusauthoridHo, CT=7404652573en_HK
dc.identifier.scopusauthoridLo, C=15737175700en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK

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