Abstract
In this study, the effects of phenolic acids [caffeic acid (CA), ferulic acid, m-coumaric acid, and chlorogenic acid] on methylglyoxal (MG)-induced protein glycation were investigated in vitro. Sodium dodecyl sulfate polyacrylamide gel electrophoresis and advanced glycation end products (AGEs)-specific fluorescence showed that MG-mediated protein modification was enhanced dose-dependently by CA (P
Original language | English |
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Pages (from-to) | 585-594 |
Number of pages | 10 |
Journal | Journal of Nutritional Biochemistry |
Volume | 22 |
Issue number | 6 |
DOIs | |
Publication status | Published - Jun 2011 |
Externally published | Yes |
Keywords
- Advanced glycation end products
- Caffeic acid
- Inflammation
- Methylglyoxal
- Oxidative stress
- Pro-glycation
ASJC Scopus subject areas
- Biochemistry
- Clinical Biochemistry
- Molecular Biology
- Endocrinology, Diabetes and Metabolism
- Nutrition and Dietetics