Anti-glycation effect

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... 

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. 

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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