Inhibitory Effect of Flavonoid Compounds on Dietary Nonenzymatic Glycation

doi:10.7506/spkx1002-6630-201403010

Abstract

Abstract:

The inhibitory effects of the flavonoid compounds quercetin and puerarin on the formation of fructosamine,
α-dicarbonyl compounds, 5-hydroxymethylfurfural (5-HMF) and fluorescent advanced glycation end products (AGEs) from
dietary nonenzymatic glycation were tested. The results showed that quercetin could promote the formation of fructosamine
and an early glycation product (5-HMF) but inhibit the formation of α-dicarbonyl compounds (an intermedate glycation
product) and fluorescent glycation end-products (AGEs). Puerarin could promote the formation of fructosamine, but inhibit
the formation of α-dicarbonyl compounds, and had no influence on the formation of 5-HMF and fluorescent AGEs. These
results may be related to the different structures of quercetin and puerarin.

Key words: nonenzymatic glycation, quercetin, puerarin

SUN Tao, LI Ming, XIE Jing, XUE Bin, LI Li. Inhibitory Effect of Flavonoid Compounds on Dietary Nonenzymatic Glycation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201403010.

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Inhibitory Effect of Flavonoid Compounds on Dietary Nonenzymatic Glycation

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