XJIPC OpenIR  > 资源化学研究室
Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species
Liu, WX (Liu, Weixi); Ma, H (Ma, Hang); Frost, L (Frost, Leslie); Yuan, T (Yuan, Tao); Dain, JA (Dain, Joel A.); Seeram, NP (Seeram, Navindra P.)
2014
Source PublicationFOOD & FUNCTION
Volume5Issue:5Pages:2996-3004
Abstract

Advanced Glycation Endproducts (AGEs) are a heterogeneous group of molecules produced from nonenzymatic glycation. Accumulation of AGEs in vivo plays an important role in the pathology of chronic human diseases including type-2 diabetes and Alzheimer's disease. Natural AGEs inhibitors such as the pomegranate (Punica granatum) fruit show great potential for the management of these diseases. Herein, we investigated the in vitro anti-glycation effects of a pomegranate fruit extract (PE), its phenolic constituents [punicalagin (PA), ellagic acid (EA) and gallic acid (GA)], and their in vivo derived colonic metabolites [urolithin A (UA) and urolithin B (UB)]. All of the samples showed anti-glycation activities and PE, PA, and EA were more potent inhibitors than the positive control, aminoguanidine. PE and the purified phenolics also exhibited carbonyl scavenger reactivity. Our study suggests that pomegranate may offer an attractive dietary strategy for the prevention and treatment of AGE-related diseases such as type-2 diabetes and Alzheimer's disease.

DOI10.1039/c4fo00538d
Indexed BySCI
WOS IDWOS:000344320600032
Citation statistics
Document Type期刊论文
Identifierhttp://ir.xjipc.cas.cn/handle/365002/5200
Collection资源化学研究室
Affiliation1.Univ Rhode Isl, Dept Chem, Kingston, RI 02881 USA
2.Univ Rhode Isl, Dept Biomed & Pharmaceut Sci, Bioact Bot Res Lab, Kingston, RI 02881 USA
3.Marshall Univ, Dept Chem, Huntington, WV 25755 USA
4.Chinese Acad Sci, Xinjiang Tech Inst Phys & Chem, Urumqi 830011, Peoples R China
Recommended Citation
GB/T 7714
Liu, WX ,Ma, H ,Frost, L ,et al. Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species[J]. FOOD & FUNCTION,2014,5(5):2996-3004.
APA Liu, WX ,Ma, H ,Frost, L ,Yuan, T ,Dain, JA ,&Seeram, NP .(2014).Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species.FOOD & FUNCTION,5(5),2996-3004.
MLA Liu, WX ,et al."Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species".FOOD & FUNCTION 5.5(2014):2996-3004.
Files in This Item:
File Name/Size DocType Version Access License
Pomegranate phenolic(1679KB)期刊论文作者接受稿开放获取CC BY-NC-SAView Application Full Text
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Liu, WX (Liu, Weixi)]'s Articles
[Ma, H (Ma, Hang)]'s Articles
[Frost, L (Frost, Leslie)]'s Articles
Baidu academic
Similar articles in Baidu academic
[Liu, WX (Liu, Weixi)]'s Articles
[Ma, H (Ma, Hang)]'s Articles
[Frost, L (Frost, Leslie)]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Liu, WX (Liu, Weixi)]'s Articles
[Ma, H (Ma, Hang)]'s Articles
[Frost, L (Frost, Leslie)]'s Articles
Terms of Use
No data!
Social Bookmark/Share
File name: Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species.pdf
Format: Adobe PDF
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.