Suppression of the formation of advanced glycosylation products by tea extracts

• Published in: ACS symposium series no. 547
• Main Authors: Kinae, N. (University of Shizuoka, Shizuoka, Japan.), Shimoi, K, Masumori, S, Harusawa, M, Furugori, M
• Format: Journal Article
• Language: English
• Published: 1994
• Subjects: CAMELLIA SINENSIS; EXTRACTOS; EXTRAIT; INHIBICION; INHIBITION; RADICAL LIBRE; RADICALES LIBRES; REACCION DE MAILLARD; REACTION DE MAILLARD; THE
• ISSN: 0097-6156

Three kinds of tea extracts were prepared from green tea (Camellia sinensis, unfermented), polei tea (Camellia assamica, fermented with yeast) and rooibos tea (Aspalathus linearis, irradiated with sunlight). Each tea extract was incubated with a mixture of D-glucose and human serum albumin under physiological conditions (pH 7.4, 37 degrees C). All tea extracts showed suppression effects on the formation of glycated albumin including fluorescent advanced glycosylation endproducts (AGEs). The determination of ESR spectra of reaction mixture and tea extract suggested that the suppression activity is correlated to the radical scavenging potency of tea extracts. Several tea components such as catechins and flavonoids may play important roles in the disappearance of free radicals containing superoxide formed in the early stage of the Maillard reaction