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Antiglycation Activity of Iridoids and Their Food Sources

Journal name:International Journal of Food Science
Literature No.:
Literature Url: http://www.hindawi.com/journals/ijfs/2014/276950/abs/
Date publication:29 December 2014

Antiglycation Activity of Iridoids and Their Food Sources

Brett J. West, Akemi Uwaya, Fumiyuki Isami, Shixin Deng,Sanae Nakajima,and C. Jarakae Jensen

Abstract

Iridoids are dietary phytochemicals that may have the ability to inhibit the formation of advanced glycation end products (AGEs). Three studies were conducted to investigate this anti-AGE potential. First, the inhibition of fluorescence intensity by food-derived iridoids, after 4 days of incubation with bovine serum albumin, glucose, and fructose, was used to evaluate in vitro antiglycation activity. Next, an 8-week open-label pilot study used the AGE Reader to measure changes in the skin autofluorescence of 34 overweight adults who consumed daily a beverage containing food sources of iridoids. Finally, a cross-sectional population study with 3913 people analyzed the relationship between daily iridoid intake and AGE accumulation, as measured by skin autofluorescence with the TruAge scanner. In the in vitro test, deacetylasperulosidic acid and loganic acid both

Deacetylasperulosidic acid was purchased from Chengdu Biopurify Pharmaceuticals (Chengdu, China).