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de Oliveira DM, Sampaio GR, Pinto CB, Catharino RR, Bastos DHM. Bioavailability of chlorogenic acids in rats after acute ingestion of maté tea (Ilex paraguariensis) or 5-caffeoylquinic acid. Eur J Nutr 2016; 56:2541-2556. [DOI: 10.1007/s00394-016-1290-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2015] [Accepted: 08/02/2016] [Indexed: 01/29/2023]
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Uribarri J, del Castillo MD, de la Maza MP, Filip R, Gugliucci A, Luevano-Contreras C, Macías-Cervantes MH, Markowicz Bastos DH, Medrano A, Menini T, Portero-Otin M, Rojas A, Sampaio GR, Wrobel K, Wrobel K, Garay-Sevilla ME. Dietary advanced glycation end products and their role in health and disease. Adv Nutr 2015; 6:461-73. [PMID: 26178030 PMCID: PMC4496742 DOI: 10.3945/an.115.008433] [Citation(s) in RCA: 221] [Impact Index Per Article: 24.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Over the past 2 decades there has been increasing evidence supporting an important contribution from food-derived advanced glycation end products (AGEs) to the body pool of AGEs and therefore increased oxidative stress and inflammation, processes that play a major role in the causation of chronic diseases. A 3-d symposium (1st Latin American Symposium of AGEs) to discuss this subject took place in Guanajuato, Mexico, on 1-3 October 2014 with the participation of researchers from several countries. This review is a summary of the different presentations and subjects discussed, and it is divided into 4 sections. The first section deals with current general knowledge about AGEs. The second section dwells on mechanisms of action of AGEs, with special emphasis on the receptor for advanced glycation end products and the potential role of AGEs in neurodegenerative diseases. The third section discusses different approaches to decrease the AGE burden. The last section discusses current methodologic problems with measurement of AGEs in different samples. The subject under discussion is complex and extensive and cannot be completely covered in a short review. Therefore, some areas of interest have been left out because of space. However, we hope this review illustrates currently known facts about dietary AGEs as well as pointing out areas that require further research.
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Affiliation(s)
- Jaime Uribarri
- Department of Medicine, The Icahn School of Medicine at Mount Sinai, New York, NY;
| | - María Dolores del Castillo
- Food Bioscience Group, Department of Food Analysis and Bioactivity, Institute of Food Science Research, Spanish National Research Council, Madrid, Spain
| | - María Pía de la Maza
- Institute of Nutrition and Food Technology Dr. Fernando Monckeberg Barros, University of Chile, Santiago, Chile
| | - Rosana Filip
- Department of Pharmacognosy, Institute of Drug Chemistry and Metabolism, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
| | | | | | | | | | - Alejandra Medrano
- Food Science and Technology Department, School of Chemistry, University of the Republic, Montevideo, Uruguay
| | - Teresita Menini
- College of Osteopathic Medicine, Touro University California, Vallejo, CA
| | - Manuel Portero-Otin
- Metabolic Pathophysiology Department, School of Medicine, Biomedical Research Institute of Lleida, University of Lleida, Lleida, Spain
| | - Armando Rojas
- Biomedical Research Laboratories, Faculty of Medicine, Catholic University of Maule, Talca, Chile; and
| | | | - Kazimierz Wrobel
- Chemistry Department, University of Guanajuato, Guanajuato, Mexico
| | - Katarzyna Wrobel
- Chemistry Department, University of Guanajuato, Guanajuato, Mexico
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Gugliucci A, Bastos DHM, Schulze J, Souza MFF. Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins. Fitoterapia 2009; 80:339-44. [PMID: 19409454 DOI: 10.1016/j.fitote.2009.04.007] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2008] [Revised: 04/20/2009] [Accepted: 04/21/2009] [Indexed: 01/11/2023]
Abstract
The present study concentrates on the evaluation of the anti-glycation effect of some bioactive substances present in yerba maté (Ilex paraguariensis): 5-caffeoylquinic acid, caffeic acid and a sapogenin (oleanolic acid). Bovine serum albumin and histones were incubated in the presence of methylglyoxal with or without the addition of 5-caffeoylquinic acid, caffeic acid and oleanolic acid. After the incubation period, advanced glycation end product (AGE) fluorescence spectra were performed and protein structural changes were evaluated by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis. Chlorogenic acid, caffeic acid are the main substances responsible for the anti-glycation effect of maté tea.
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Affiliation(s)
- A Gugliucci
- Glycation, Oxidation and Disease Laboratory, Division of Basic Medical Sciences, Touro University-California, Mare Island Building H-83, 1310 Johnson Lane, Vallejo, CA 94592, USA.
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Bastos DHM, Saldanha LA, Catharino RR, Sawaya ACHF, Cunha IBS, Carvalho PO, Eberlin MN. Phenolic antioxidants identified by ESI-MS from Yerba maté (Ilex paraguariensis) and green tea (Camelia sinensis) extracts. Molecules 2007; 12:423-32. [PMID: 17851401 PMCID: PMC6149459 DOI: 10.3390/12030423] [Citation(s) in RCA: 218] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2006] [Revised: 03/03/2007] [Accepted: 03/04/2007] [Indexed: 01/31/2023] Open
Abstract
Aqueous extracts of green yerba maté (Ilex paraguariensis) and green tea (Camellia sinensis) are good sources of phenolic antioxidants, as already described in the literature. The subject of this study were organic extracts from yerba maté, both green and roasted, and from green tea. Their phenolic profiles were characterized by direct infusion electrospray insertion mass spectrometry (ESI-MS) and their free radical scavenging activity was determined by the DPPH assay. Organic extracts containing phenolic antioxidants might be used as natural antioxidants by the food industry, replacing the synthetic phenolic additives used nowadays. Ethanolic and aqueous extracts from green yerba maté, roasted yerba maté and green tea showed excellent DPPH scavenging activity (>89%). The ether extracts from green and roasted yerba maté displayed a weak scavenging activity, different from the behavior observed for the green tea ether extract. The main phenolic compounds identified in green yerba maté water and ethanolic extracts were: caffeic acid, quinic acid, caffeoyl glucose, caffeoylquinic acid, feruloylquinic acid, dicaffeoylquinic acid and rutin. After the roasting process two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid. The ethanolic extracts from yerba maté, both roasted and green, with lower content of phenolic compounds (3.80 and 2.83 mg/mL) presented high antioxidant activity and even at very low phenolic concentrations, ether extract from GT (0.07 mg/mL) inhibited DPPH over 90%.
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Affiliation(s)
- Deborah H. Markowicz Bastos
- Nutrition Department, School of Public Health, São Paulo University, Av. Dr. Arnaldo, 715, São Paulo, SP, CEP 01246-904, fax/phone 55-11-30617705, Brazil
- Author to whom correspondence should be addressed; E-Mail: ; Phone: (+55)-11-30617705, Fax: (+55) 11-20617771
| | - Luciane A. Saldanha
- Nutrition Department, School of Public Health, São Paulo University, Av. Dr. Arnaldo, 715, São Paulo, SP, CEP 01246-904, fax/phone 55-11-30617705, Brazil
| | - Rodrigo R. Catharino
- Thomson Mass Spectrometry Laboratory, Chemistry Institute, State University of Campinas, UNICAMP, Campinas, SP, Brazil; E-mails: , , ,
| | - Alexandra C. H. F. Sawaya
- Thomson Mass Spectrometry Laboratory, Chemistry Institute, State University of Campinas, UNICAMP, Campinas, SP, Brazil; E-mails: , , ,
| | - Ildenize B. S. Cunha
- Thomson Mass Spectrometry Laboratory, Chemistry Institute, State University of Campinas, UNICAMP, Campinas, SP, Brazil; E-mails: , , ,
| | - Patrícia O. Carvalho
- School of Pharmacy, São Francisco University, Bragança Paulista, SP, Brazil; E-mail:
| | - Marcos N. Eberlin
- Thomson Mass Spectrometry Laboratory, Chemistry Institute, State University of Campinas, UNICAMP, Campinas, SP, Brazil; E-mails: , , ,
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