Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro (English)

in Food Chemistry ; 221 ; 1057-1061
Food Chemistry
Elsevier Ltd ; 2016

Highlights RA and CA decrease the formation of fluorescent AGEs and non-fluorescent AGEs such as CML and CEL. CA decreases the GO and MGO contents, RA decreases only the MGO content in the BSA/Glucose model. RA and CA inhibit the reaction of GO and MGO with BSA.

Abstract This work aimed to investigate the effect of the two main components of rosemary extracts, namely rosmarinic acid (RA) and carnosic acid (CA), on the formation of advanced glycation end-products (AGEs) in vitro. In the bovine serum albumin (BSA)/glucose model, addition of RA and CA at 400μg/mL inhibited fluorescent AGEs by more than 90%, and carboxymethyl lysine (CML) and carboxyethyl lysine (CEL) by 82.7% and 75.2%, and 71.4% and 64.2%, respectively. Moreover, the addition of RA and CA at 400μg/mL inhibited fluorescent AGEs by more than 90% both in the BSA/glyoxal (GO) and BSA/methylglyoxal (MGO) models, the formation of CML by 64.9% and 53.9% in BSA/GO model, and CEL by 28.9% and 24.3% in BSA/MGO model, respectively. RA and CA also significantly decreased the concentration of MGO and protein carbonylation.

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