Inhibition of Advanced Glycation End-products.



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]


Who loves ya. Tom Jesus Was A Vegetarian! Man Is A Herbivore! DEAD PEOPLE WALKING