Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats
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- 作者：Shih-Min Hsiaa ; 1 ; Wei-Hwa Leeb ; 1 ; Gow-Chin Yenc ; Chi-Hao Wua ; wch@tmu.edu.tw" class="auth_mail" title="E-mail the corresponding author
- 关键词：AG ; aminoguanidine ; AGEs ; advanced glycation endproducts ; BSA ; bovine serum albumin ; CAPS ; capsaicin ; CML ; Nε-(carboxymethyl)lysine ; cRAGE ; cleaved RAGE ; DM ; diabetes mellitus ; ELISA ; enzyme-linked immunosorbent assay ; EPR ; electron paramagnetic resonance ; esRAGE ; endogenous secretory RAGE ; fl-RAGE ; full-length RAGE ; GK peptide ; N-acetyl-glycyl-lysine methyl ester peptide ; MG ; methylglyoxal ; NF-κB ; nuclear factor-kappaB ; PBN ; phenyl-tert-butyl-nitrone ; RAGE ; receptor for advanced glycation endpr
- 刊名：Journal of Functional Foods
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：21
- 期：Complete
- 页码：406-417
- 全文大小：1709 K
文摘
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Capsaicin retards the late stages of protein glycation and crosslinking in vitro.
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Capsaicin inhibits glycotoxin accumulation and restores the sRAGE levels in diabetic rats.
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This is the first study to demonstrate that capsaicin can reduce the burden of glycotoxin, relieving glycative stress in diabetics.