Inhibition of Advanced Glycation End-products.

Discussion in 'Health and medical' started by Doe, Jan 28, 2004.

  1. Doe

    Doe Guest

    Since rutin is an iron binder / chelator .. the effect below is interesting..

    1: Biosci Biotechnol Biochem. 2004 Jan; 68(1): 200-5. Related Articles, Links

    Tomato Paste Fraction Inhibiting the Formation of Advanced Glycation End-products.

    Kiho T, Usui S, Hirano K, Aizawa K, Inakuma T.

    Gifu Prefectural Institute of Health and Environmental Sciences.

    A water-soluble and low-molecular-weight fraction (SB) was obtained from tomato paste. The effects
    of SB on the formation of advanced glycation end-products (AGE) in protein glycation were studied by
    the methods of specific fluorescence, ELISA and a Western blot analysis, using the anti-AGE antibody
    after incubating protein with sugar. The results suggest that SB had strong inhibitory activity, in
    comparison with aminoguanidine as a positive control, and that the inhibitory mechanism of SB
    differed from that of aminoguanidine to involve trapping of reactive dicarbonyl intermediates in the
    early stage of glycation. SB contained an antioxidant, rutin, which showed potent inhibitory
    activity. The results also suggest that rutin chiefly contributed to inhibiting the formation of
    AGE, and that other compounds in SB may also have been related to the activity.

    PMID: 14745184 [PubMed - in process]


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