Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures.
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.
a College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province , PR China ;
Hengye
H
Chen
a College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province , PR China ;
Muhammad Safiullah
MS
Virk
a College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province , PR China ;|b Key Laboratory of Environment Correlative Dietology , Huazhong Agricultural University , Wuhan , Hubei Province , PR China.
Fusheng
F
Chen
D002681:China; D003373:Coumaric Acids / Q000737:chemistry*; D005520:Food Preservatives / Q000737:chemistry*; D063427:Food Quality; D016166:Free Radical Scavengers / Q000737:chemistry; D017127:Glycation End Products, Advanced / Q000032:analysis / Q000037:antagonists & inhibitors* / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D062385:Hydroxybenzoates / Q000737:chemistry*; D007502:Iron Chelating Agents; D015416:Maillard Reaction; D008958:Models, Molecular; D015394:Molecular Structure; D009994:Osmolar Concentration; D010084:Oxidation-Reduction; D010226:Parabens / Q000737:chemistry; D011422:Propionates; D019163:Reducing Agents / Q000737:chemistry*; D020156:Salicylic Acid / Q000737:chemistry
D003373:Coumaric Acids; D005520:Food Preservatives; D016166:Free Radical Scavengers; D017127:Glycation End Products, Advanced; D062385:Hydroxybenzoates; D007502:Iron Chelating Agents; D010226:Parabens; D011422:Propionates; D019163:Reducing Agents; C009091:protocatechuic acid; C495469:p-coumaric acid; C038193:4-hydroxybenzoic acid; C520807:dihydroferulic acid; D020156:Salicylic Acid
Advanced glycation end products (AGEs); food simulation system; hydroxyl radical; phenolic acids; reducing power