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The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media

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Abstract

Advanced glycation end products (AGEs) and their important intermediate products (α-dicarbonyl compounds) that are generated by the Maillard reaction are closely related to diabetes. Our study first investigated the mechanisms of the anti-glycation effects of epicatechin (EC), (−)-epicatechin gallate (ECG), (−)-epigallocatechin (EGC), and (−)-epigallocatechin gallate (EGCG) in an alcoholic environment. The results showed that catechins played an important role in the inhibition of AGE formation, and the effect of EC was the best. Their corresponding mechanisms included total antioxidant capacity (TAOC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability, trapping of methylglyoxal (MGO), protection of the protein structure, and inhibition of the activities of α-amylase, α-glucosidase, and β-glucosidase, which were consistent with the study of molecular docking. This study will offer a theoretical basis for the applications of different types of catechins to alcoholic beverages as natural AGE formation inhibitors.

Graphical abstract: The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media

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Article information


Submitted
05 Dec 2019
Accepted
12 May 2020
First published
14 May 2020

Food Funct., 2020, Advance Article
Article type
Paper

The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media

Q. Wu, S. Tang, L. Zhang, J. Xiao, Q. Luo, Y. Chen, M. Zhou, N. Feng and C. Wang, Food Funct., 2020, Advance Article , DOI: 10.1039/C9FO02887K

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