Antiglycative and antioxidative properties of coffee fractions
作者： E. Verzelloni , D. Tagliazucchi , D. Del Rio , L. Calani , A. Conte
DOI: 10.1016/J.FOODCHEM.2010.07.103
关键词: Bovine serum albumin 、 In vitro 、 Scavenger 、 Chromatography 、 Biochemistry 、 Chemistry 、 Autoxidation 、 Tandem mass spectrometry 、 In vivo 、 Glycation 、 Bioavailability
摘要: Abstract In this work the inhibitory activity of coffee low molecular weight compound (LMWC) and high (HMWC) fractions against in vitro advanced glycation end-products (AGEs) formation was investigated. The HMWC fraction characterised for its content total phenolic groups, proteins carbohydrates. chlorogenic acids LMWC were identified by liquid chromatography coupled with tandem mass spectrometry. inhibited bovine serum albumin acting as radical scavenger Fe-chelator post-Amadori phase reaction inhibiting dicarbonyl reactive compounds production during glucose autoxidation. able to inhibit protein more than fraction. Chlorogenic are main responsible antiglycative This study clearly shows that contains molecules activity, particular acids, interest their known bioavailability vivo .
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