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.
['Chen|Hengye|H|', 'Virk|Muhammad Safiullah|MS|', 'Chen|Fusheng|F|']
D002681:China D003373:Coumaric Acids D005520:Food Preservatives D063427:Food Quality D016166:Free Radical Scavengers D017127:Glycation End Products, Advanced D006863:Hydrogen-Ion Concentration D062385:Hydroxybenzoates D007502:Iron Chelating Agents D015416:Maillard Reaction D008958:Models, Molecular D015394:Molecular Structure D009994:Osmolar Concentration D010084:Oxidation-Reduction D010226:Parabens D011422:Propionates D019163:Reducing Agents D020156:Salicylic Acid
phenolic acids food simulation system reducing power Advanced glycation end products (AGEs) hydroxyl radical