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Abstract Title:

Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro.

Abstract Source:

Food Chem. 2017 Apr 15 ;221:1057-1061. Epub 2016 Nov 11. PMID: 27979058

Abstract Author(s):

Juanying Ou, Junqing Huang, Mingfu Wang, Shiyi Ou

Article Affiliation:

Juanying Ou

Abstract:

This work aimed to investigate the effect of the two main components of rosemary extracts, namely rosmarinic acid (RA) and carnosic acid (CA), on the formation of advanced glycation end-products (AGEs) in vitro. In the bovine serum albumin (BSA)/glucose model, addition of RA and CA at 400μg/mL inhibited fluorescent AGEs by more than 90%, and carboxymethyl lysine (CML) and carboxyethyl lysine (CEL) by 82.7% and 75.2%, and 71.4% and 64.2%, respectively. Moreover, the addition of RA and CA at 400μg/mL inhibited fluorescent AGEs by more than 90% both in the BSA/glyoxal (GO) and BSA/methylglyoxal (MGO) models, the formation of CML by 64.9% and 53.9% in BSA/GO model, and CEL by 28.9% and 24.3% in BSA/MGO model, respectively. RA and CA also significantly decreased the concentration of MGO and protein carbonylation.

Study Type : In Vitro Study

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Sayer Ji
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