Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts.

@article{Peng2008CinnamonBP,
  title={Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts.},
  author={Xiaofang Peng and Ka-Wing Cheng and J. Ma and B. Chen and C. Ho and C. Lo and F. Chen and Mingfu Wang},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 6},
  pages={
          1907-11
        }
}
Cinnamon bark has been reported to be effective in the alleviation of diabetes through its antioxidant and insulin-potentiating activities. In this study, the inhibitory effect of cinnamon bark on the formation of advanced glycation endproducts (AGEs) was investigated in a bovine serum albumin (BSA)-glucose model. Several phenolic compounds, such as catechin, epicatechin, and procyanidin B2, and phenol polymers were identified from the subfractions of aqueous cinnamon extract. These compounds… Expand
Inhibitory effect of herbal medicines and their trapping abilities against methylglyoxal-derived advanced glycation end-products
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 28 REFERENCES
Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts.
  • Chi-Hao Wu, G. Yen
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2005
Inhibitory effects of Luobuma tea and its components against glucose-mediated protein damage.
  • T. Yokozawa, T. Nakagawa
  • Chemistry, Medicine
  • Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
  • 2004
Use of aminoguanidine (Pimagedine) to prevent the formation of advanced glycation endproducts.
Novel inhibitors of advanced glycation endproducts (part II).
A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents.
...
1
2
3
...