Anti-Glycation Effects of Pomegranate (Punica granatum L.) Fruit Extract and Its Components in Vivo and in Vitro

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• 作者：Yuya Kumagai ; Sachie Nakatani ; Hideaki Onodera ; Akifumi Nagatomo ; Norihisa Nishida ; Yoichi Matsuura ; Kenji Kobata ; Masahiro Wada
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：September 9, 2015
• 年：2015
• 卷：63
• 期：35
• 页码：7760-7764
• 全文大小：354K
• ISSN：1520-5118

文摘

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 卤 2.4%), hemoglobin A1c (5.84 卤 0.23%), and serum AGEs (8.22 卤 0.17 渭g/mL), as compared to a control HFS group (30.6 卤 2.6%, 7.45 卤 0.12%, and 9.55 卤 0.17 渭g/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.