Anti-glycation activity

Yamaguchi F, Ariga T, Yoshimura Y and Nakazawa H. 2000. Antioxidative and anti-glycation activity of garcinol from Garcinia indica fruit rind. J Agric Food Chem 48(2) 180—185. 

Although significant in vivo anti-diabetic effects have been reported, this did not translate into strong in vitro anti-glycation and antioxidant activities. There may be stronger in vivo antioxidant and anti-glycation activities, which will be an important area of future investigation. 

Recently garcinol (46), also called camboginol, has attracted considerable interest because of its associated beneficial health properties, including antiulcer activity [59], anti-glycation activity [60], cancer chemopreventive activity against colonic aberrant crypt foci (ACF) in an animal model [63], induction of apoptosis through cytochrome c release and activation of caspases in human leukemia cells [61]. It also showed strong antioxidant activity [59,60]. 

Anti-glycation and Antioxidant Activity of Ginseng In Vitro... 

Anti-glycating effects. It was shown in 1990 that camosine (50-100 mg/kg body weight) increases survival of rodents when it was administered to animals before sub-lethal dose of y-irradiation [5]. Kurella et al. [58] have found that under these conditions viability of haemopoietic stem cells is significantly increased and their colony forming activity is activated as well. These phenomena can be addressed to anti-radical protection of biomacromolecules by camosine, however camosine was additionally found to protect nuclear DNA from oxidative modification induced by hyperoxia, to preserve its native stmcture and to synchronize cell cycle in vitro [59]. Its addition to the medium where fibroblasts were cultivated increased the longevity of cell life and reversed the senescence features of the cells [60]. Moreover, camosine was demonstrated to increase stability of... 

Clinical applications of garcinol was performed by Yamaguchi et al. that investigated the anti-glycation and antiulcer activities of this compound [59,60]. 

H. Zoellner, S. Siddiqui, E. Kelly, and H. Medbury, The anti-apoptotic activity of albumin for endothehum is inhibited by advanced glycation end products restricting intramolecular movement. Cell. Mol. Biol. Lett., 14 (2009) 575-586. 

Nateglinide (and perhaps repaglinide) reduces the excretion of glycated insulin, which has impaired biological activity, from the islets (17). This may contribute to the anti-hyperglycemic action of nateglinide. 

Rutin, quercetin 3-rutinoside, i.e., 3-rhamnoglucoside, has been reported to suppress glycation,609 but it is only sparingly soluble in water. Nagasawa el al.6W have therefore examined the water-soluble 4G-a-D-glucopyranosyl derivative (G-rutin), obtained from a sugar factory. Streptozotocin-treated rats were fed for 4 weeks on a 20% casein diet, when they showed an increase in fructosyllysine obtained on hydrolysis of their protein however, when their diet had been supplemented with 0.2% G-rutin, the increase was reduced by 20% for kidney protein. Supplementation reduced AGE accumulation, as measured with an anti-AGE monoclonal antibody, in the serum and kidney proteins to the level of the control rats. Supplementation inhibited aldose reductase activity in the kidney, but not in the liver. 

Fig. 4. Specific detection of glycated Cu,Zn-SOD by sandwich immunoassay using anti-Cu,Zn-SOD and antiglucitol lysine antibodies. Upper panel, immunoreactive Cu,Zn-SOD was measured by ELISA as described in the text middle panel, SOD activity was measured by the xanthine/xanthine oxidase method lower panel, glycated Cu,Zn-SOD was specifically measured by the sandwich immunoassay.

Aminoreductones have been identified as potent components of Maillard reaction mixtures that induce cellular effects through the formation of hydrogen peroxide. On the other hand, the antioxidative effect of Maillard products is well established. The extent of anti-oxidative and pro-oxidative activity of Maillard products seems to depend on the reaction conditions. Thus, it is difficult to differentiate clearly between the physiological and technological effects of oxidation and glycation reactions in processed food. 

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