Anti-Glycation Effects of Pomegranate (<i>Punica granatum</i> L.) Fruit Extract and Its Components in Vivo and in Vitro
Yuya Kumagai, Sachie Nakatani, Hideaki Onodera, Akifumi Nagatomo, Norihisa Nishida, Yoichi Matsuura +2 more
Journal of Agricultural and Food Chemistry
Abstract
Accumulation of advanced glycation end products (AGEs) leads to various diseases such as diabetic complications and arteriosclerosis. In this study, we examined the effect of pomegranate fruit extract (PFE) and its constituent polyphenols on AGE formation in vivo and in vitro. PFE, fed with a high-fat and high-sucrose (HFS) diet to KK-A(y) mice, significantly reduced glycation products such as glycoalbumin (22.0 ± 2.4%), hemoglobin A1c (5.84 ± 0.23%), and serum AGEs (8.22 ± 0.17 μg/mL), as compared to a control HFS group (30.6 ± 2.6%, 7.45 ± 0.12%, and 9.55 ± 0.17 μg/mL, respectively, P < 0.05). In antiglycation assays, PFE, punicalin, punicalagin, ellagic acid, and gallic acid suppressed the formation of AGEs from bovine serum albumin and sugars. In this study, we discuss the mechanism of the antiglycation effects of PFE and its components in vivo and in vitro.
Extracted Claims
12 claims extracted from this paper into the knowledge graph
punicalin suppressed AGE formation
“In antiglycation assays, PFE, punicalin, punicalagin, ellagic acid, and gallic acid suppressed the formation of AGEs from bovine serum albumin and sugars.”
gallic acid suppressed AGE formation
“In antiglycation assays, PFE, punicalin, punicalagin, ellagic acid, and gallic acid suppressed the formation of AGEs from bovine serum albumin and sugars.”
pomegranate fruit extract (PFE) suppressed AGE formation
“In antiglycation assays, PFE, punicalin, punicalagin, ellagic acid, and gallic acid suppressed the formation of AGEs from bovine serum albumin and sugars.”