アブストラクト
| Title | Formulation of five curry spice mixtures and investigation of their effect on advanced glycation endproduct formation |
|---|---|
| Subtitle | Original Article |
| Authors | Mohammad Moniruzzaman, Wakako Takabe, Masayuki Yagi, Yoshikazu Yonei |
| Authors (kana) | |
| Organization | Anti-Aging Medical Research Center & Glycative Stress Research Center, Graduate School of Life and Medical Sciences, Doshisha University |
| Journal | Glycative Stress Research |
| Volume | 3 |
| Number | 1 |
| Page | 5-14 |
| Year/Month | 2016 / |
| Article | Original article |
| Publisher | Glycative Stress Research |
| Abstract |
[Abstract] Objectives: Curry is a common food containing numerous spices known to have anti-oxidative or anti-glycative actions, which prevent advanced glycation endproduct (AGE) formation. In order t...
続きをご覧いただくにはログインが必要です。 |
| Practice | General medicine |
| Keywords | advanced glycation endproducts (AGEs), pentosidine, 3-deoxyglucoson, glyoxal, methylglyoxal |
- 全文ダウンロード： 従量制、基本料金制の方共に770円(税込) です。
参考文献
- 1) Hori M, Yagi M, Nomoto K, et al. Experimental models for advanced glycation end products formation using albumin, collagen, elastin, keratin and proteoglycan. Anti-Aging Medicine. 2012; 9: 125-134.
- 2) Srinivasan K. Role of spices beyond food flavoring: Nutraceuticals with multiple health effects. Food Reviews International. 2005; 21: 176-188.
- 3) Chi-Hao W, Shang-Ming H, Jer-An L, et al. Inhibition of advanced glycation endproduct formation by foodstuffs. Food Funct. 2011; 2: 224-234.
- 4) Shan B, Cai YZ, Sun M, et al. Antioxidant capacity of 26 spice extract and characterization of their phenolic constituents. J Agric Food Chem. 2005; 53: 7749-7759.
- 5) Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem. 2001; 49: 5165-5170.
残りの18件を表示する
- 6) Madsen HL, Bartelsen G. Spices as antioxidant. Trends Food Sci Technol. 1995; 6: 271-277.
- 7) Han X, Shen T, Lou H. Dietary polyphenols and their biological significance. Int J Mol Sci. 2007; 8: 950-988.
- 8) Xinchen Z, Feng C, Mingfu W. Antioxidant and antiglycation of selected dietary polyphenols in a cookie model. J Agric Food Chem. 2014; 62: 1643-1648.
- 9) Ramkisssoon JS, Mahomoodally MF, Ahmed N, et al. Antioxidant and antiglycation activities correlate with phenolic composition of tropical medicinal herbs. Asian Pac J Trop Med. 2013; 6: 561-569.
- 10) Moniruzzaman M, Parengkuan L, Yagi M, et al. Effect of proteins, sugars and extraction methods on the antiglycation activity of spices. Glycative Stress Research. 2015; 2: 129-139.
- 11) MacMillan Dictionary-curry. http://www.macmillandictionary.com/dictionary/british/curry_2
- 12) Curry Glosbe_English-Hindi Dictionary. http://glosbe.com/en/hi/curry Glosbe English-Hindi Dictionary
- 13) Raghavan S. Handbook of Spices, Seasonings and flavorings. CRC Press, 2007 ISBN 0-8493-2842-X, p.302.
- 14) Ishioka Y, Yagi M, Ogura M, et al. Antiglycation effect of various vegetables: Inhibition of advanced glycation end product formation in glucose and human serum albumin reaction system. Glycative Stress Research 2015; 2: 22-34.
- 15) Ishioka Y, Yagi M, Ogura M, et al. Polyphenol content of various vegetables: Relationship to antiglycation activity. Glycative Stress Research 2015; 2: 41-51.
- 16) Thornally PJ, Langborg A, Minhas HS. Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose. Biochem J. 1999; 344 (Pt 1): 109-116.
- 17) Wells-Knecht KJ, Zyzak DV, Litchfield JE, et al. Mechanism of autoxidative glycosylation: Identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose. Biochemistry. 1995; 34: 3702-3709.
- 18) Peng X, Cheng KW, Ma J, et al. Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts. J Agric Food Chem. 2008; 56: 1907-1911.
- 19) Wautier MP, Massin P, Guillausseau PJ, et al. Nε-(carboxymethyl)lysine as a biomarker for microvascular complications in type 2 diabetic patients. Diabetes Metab. 2003; 29: 44-52.
- 20) Xu B, Chang SKC. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J Agric Food Chem. 2008; 56: 7165-7175.
- 21) Peng X, Ma J, Cheng K, et al. The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chem. 2010; 119: 49-53.
- 22) Dewanto V, Wu X, Adom KK, et al. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 2002; 50: 3010-3014.
- 23) Patras A, Brunton N, Da Pieve S, et al. Effect of thermal and high pressing processing on antioxidant activity and instrumental colour of tomato and carrot purees. Innovative Food Sci & Emerging Technol. 2009; 10: 16-22.
