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Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms

Chen, Yuanyuan; Tang, Shimiao; Chen, Yashu; Zhang, Roujie; Zhou, Mengzhou; Wang, Chao; Feng, Nianjie; Wu, Qian

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January 30, 2019

10.1016/j.foodchem.2018.08.090

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Abstract:

Nonenzymatic glycosylation (NEG) can generate advanced glycation end products (AGEs) and its intermediates α-dicarbonyl compounds, which contribute to the risk of diabetes. This study investigated the anti-glycation mechanisms and structure–activity relationship of (+)-catechin (CC) and (−)-epicatechin (EC). The results showed that the effect of CC on inhibiting AGEs was significantly better than that of EC (p 

Automatic Tags

Advanced glycation end products; Molecular docking; Inhibitory mechanism; Procyanidins; Structure–activity relationship