豆绿皮和石榴皮提取物作为两种天然抗糖化剂
Mozhgan Roudbari1, Mohsen Barzegar1, Mohammad Ali Sahari1
1Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran.
Food science & nutrition
|May 10, 2024
概括
豆绿皮和石榴皮提取物显示出强大的潜力来抑制先进的糖化最终产品的形成. 这些天然化合物对健康有好处,可以用于食品中.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 先进的糖化终产品 (AGEs) 与糖尿病和炎症等慢性疾病有关.
- 抑制AGE形成对于预防AGE相关的健康问题至关重要.
研究的目的:
- 为了评估花生绿皮 (PGH) 和石榴皮 (PP) 提取物的抗糖化潜力.
- 为了比较PGH和PP提取物与已知的抗糖化剂的疗效.
主要方法:
- 在牛血清白蛋白-葡萄糖和果糖模型中研究了AGE抑制.
- 量化了抗糖化活性,并确定了提取物的IC50值.
- 对比结果与铁素,甲福林和EDTA.
主要成果:
- PGH和PP提取物显示出高的抗糖化活性 (92%-97%).
- 石榴皮提取物显示出更高的疗效 (IC50 = 94毫克/毫升),而不是松果绿皮提取物 (IC50 = 142毫克/毫升).
- 提取物表现出与金素,甲胺和EDTA相比的或更高的抗糖化活性.
结论:
- 豆绿皮和石榴皮提取物是AGE形成的有效天然抑制剂.
- 这些农业残留物可用于开发促进健康的食品.
- 这些发现支持使用PGH和PP提取物作为功能性食品成分的可持续来源.
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