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 |
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| container_end_page | 1288 |
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| container_issue | 7 |
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| container_title | Bioscience, biotechnology, and biochemistry |
| container_volume | 81 |
| creator | Kato, Nana Kawabe, Satoko Ganeko, Natsuki Yoshimura, Morio Amakura, Yoshiaki Ito, Hideyuki |
| description | 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. |
| doi_str_mv | 10.1080/09168451.2017.1292837 |
| format | Article |
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Among tested samples, the flower extract of Magnolia coco showed significant inhibition of AGE formation. 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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.</description><subject>advanced glycation end products (AGEs)</subject><subject>AGE-derived crosslink-cleaving activity</subject><subject>Biflavonoids - chemistry</subject><subject>Biflavonoids - isolation & purification</subject><subject>Catechin - chemistry</subject><subject>Catechin - isolation & purification</subject><subject>Flowers - chemistry</subject><subject>Fructose - chemistry</subject><subject>Glucose - chemistry</subject><subject>Glycation End Products, Advanced - antagonists & inhibitors</subject><subject>Glycosylation</subject><subject>Humans</subject><subject>Magnolia - chemistry</subject><subject>Magnolia coco</subject><subject>Plant Extracts - chemistry</subject><subject>Polyphenols - chemistry</subject><subject>Polyphenols - isolation & purification</subject><subject>Proanthocyanidins - chemistry</subject><subject>Proanthocyanidins - isolation & purification</subject><subject>procyanidin oligomer</subject><subject>Serum Albumin - chemistry</subject><issn>0916-8451</issn><issn>1347-6947</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkE9PwyAYh4nRuDn9CBqOXjqhhUJvmsW_mdGDngmjsGFomdBm6be3TTePxhO8b57f700eAC4xmmPE0Q0qcM4JxfMUYTbHaZHyjB2BKc4IS_KCsGMwHZhkgCbgLMYvhPoFxadgknLKaYHoFLy8e9dtN7r2LkITfAWN8zsdIvQGvsp1v7cSKq88lHUJm422of81Nlm7TsnG-hpqY7Rq4jk4MdJFfbF_Z-Dz4f5j8ZQs3x6fF3fLRBHGm0QXOkPYcFLolGNFcSZLynKkaWpKlmdMSsz6aWUIKhQmWvVTJvOSl9JItspm4Hrs3Qb_3erYiMpGpZ2TtfZtFLhAOckZobxH6Yiq4GMM2ohtsJUMncBIDBrFQaMYNIq9xj53tT_Rripd_qYO3noAjYBvt__uvB0jtjY-VHLngytFIzvngwmyVjaK7O-KH6tpj3E</recordid><startdate>201707</startdate><enddate>201707</enddate><creator>Kato, Nana</creator><creator>Kawabe, Satoko</creator><creator>Ganeko, Natsuki</creator><creator>Yoshimura, Morio</creator><creator>Amakura, Yoshiaki</creator><creator>Ito, Hideyuki</creator><general>Taylor & Francis</general><general>Oxford University Press</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201707</creationdate><title>Polyphenols from flowers of Magnolia coco and their anti-glycation effects</title><author>Kato, Nana ; Kawabe, Satoko ; Ganeko, Natsuki ; Yoshimura, Morio ; Amakura, Yoshiaki ; Ito, Hideyuki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c478t-e9e301f849e281c513ad5760e52fd7637aa170e5bf409c14ec70e3a6d8dafa7b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>advanced glycation end products (AGEs)</topic><topic>AGE-derived crosslink-cleaving activity</topic><topic>Biflavonoids - chemistry</topic><topic>Biflavonoids - isolation & purification</topic><topic>Catechin - chemistry</topic><topic>Catechin - isolation & purification</topic><topic>Flowers - chemistry</topic><topic>Fructose - chemistry</topic><topic>Glucose - chemistry</topic><topic>Glycation End Products, Advanced - antagonists & inhibitors</topic><topic>Glycosylation</topic><topic>Humans</topic><topic>Magnolia - chemistry</topic><topic>Magnolia coco</topic><topic>Plant Extracts - chemistry</topic><topic>Polyphenols - chemistry</topic><topic>Polyphenols - isolation & purification</topic><topic>Proanthocyanidins - chemistry</topic><topic>Proanthocyanidins - isolation & purification</topic><topic>procyanidin oligomer</topic><topic>Serum Albumin - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kato, Nana</creatorcontrib><creatorcontrib>Kawabe, Satoko</creatorcontrib><creatorcontrib>Ganeko, Natsuki</creatorcontrib><creatorcontrib>Yoshimura, Morio</creatorcontrib><creatorcontrib>Amakura, Yoshiaki</creatorcontrib><creatorcontrib>Ito, Hideyuki</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Bioscience, biotechnology, and biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kato, Nana</au><au>Kawabe, Satoko</au><au>Ganeko, Natsuki</au><au>Yoshimura, Morio</au><au>Amakura, Yoshiaki</au><au>Ito, Hideyuki</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Polyphenols from flowers of Magnolia coco and their anti-glycation effects</atitle><jtitle>Bioscience, biotechnology, and biochemistry</jtitle><addtitle>Biosci Biotechnol Biochem</addtitle><date>2017-07</date><risdate>2017</risdate><volume>81</volume><issue>7</issue><spage>1285</spage><epage>1288</epage><pages>1285-1288</pages><issn>0916-8451</issn><eissn>1347-6947</eissn><abstract>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.</abstract><cop>England</cop><pub>Taylor & Francis</pub><pmid>28585905</pmid><doi>10.1080/09168451.2017.1292837</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0916-8451 |
| ispartof | Bioscience, biotechnology, and biochemistry, 2017-07, Vol.81 (7), p.1285-1288 |
| issn | 0916-8451 1347-6947 |
| language | eng |
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| source | MEDLINE; Oxford University Press Journals All Titles (1996-Current); Freely Accessible Japanese Titles; EZB-FREE-00999 freely available EZB journals |
| subjects | 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 |
| title | Polyphenols from flowers of Magnolia coco and their anti-glycation effects |
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