Antiglycation properties of aged garlic extract: Possible role in prevention of diabetic complications

被引：91

作者：

Ahmad, MS ^{[1
]}

Ahmed, N ^{[1
]}

机构：

[1] Manchester Metropolitan Univ, Sch Biol Chem & Hlth Sci, Manchester M1 5GD, Lancs, England

来源：

JOURNAL OF NUTRITION | 2006年 / 136卷 / 03期

关键词：

aged garlic extract; diabetes mellitus; hyperglycemia; S-allylcysteine; glycation;

D O I：

10.1093/jn/136.3.796S

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Diabetes mellitus is a common endocrine disorder characterized by hyperglycemia and long-term complications affecting the eyes, nerves, blood vessels, skin, and kidneys. Increased glycation of proteins and accumulation of advanced glycation endproducts (AGEPs) have been implicated in the pathogenesis of diabetic complications. Glycation and AGEP formation are also accompanied by formation of free radicals via autoxidation of glucose and glycated proteins. Compounds with combined antiglycation and antioxidant properties may offer therapeutic potential. Recent studies suggest that aged garlic extract (AGE) inhibits formation of AGEPs in vitro and formation of glycation-derived free radicals. S-Allylcysteine, a key component of aged garlic, is a potent antioxidant and can inhibit AGEP formation. Aged garlic extract and S-allylcysteine deserve more attention and should be investigated to see whether they can reduce AGEPs in vivo.

引用

页码：796S / 799S

页数：4

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