Polyphenols from flowers of Magnolia coco and their anti-glycation effects

We investigated the inhibitory effects of several plant extracts on advanced glycation end-products (AGEs) formation. Among tested samples, the flower extract of Magnolia coco showed significant inhibition of AGE formation. We isolated and characterized procyanidin oligomer and four other compounds...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2017-07, Vol.81 (7), p.1285-1288
Hauptverfasser:	Kato, Nana, Kawabe, Satoko, Ganeko, Natsuki, Yoshimura, Morio, Amakura, Yoshiaki, Ito, Hideyuki
Format:	Artikel
Sprache:	eng
Schlagworte:	advanced glycation end products (AGEs) AGE-derived crosslink-cleaving activity Biflavonoids - chemistry Biflavonoids - isolation & purification Catechin - chemistry Catechin - isolation & purification Flowers - chemistry Fructose - chemistry Glucose - chemistry Glycation End Products, Advanced - antagonists & inhibitors Glycosylation Humans Magnolia - chemistry Magnolia coco Plant Extracts - chemistry Polyphenols - chemistry Polyphenols - isolation & purification Proanthocyanidins - chemistry Proanthocyanidins - isolation & purification procyanidin oligomer Serum Albumin - chemistry
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Zusammenfassung:	We investigated the inhibitory effects of several plant extracts on advanced glycation end-products (AGEs) formation. Among tested samples, the flower extract of Magnolia coco showed significant inhibition of AGE formation. We isolated and characterized procyanidin oligomer and four other compounds from the flowers, and evaluated their inhibitory effects on AGE formation and the AGE-derived crosslink-cleaving activity of the isolated compounds.
ISSN:	0916-8451 1347-6947
DOI:	10.1080/09168451.2017.1292837