The formation of carbonyl stress is closely associated with complications of diabetes. Reactive alpha-dicarbonyl compounds, such as glyoxal (GO) and methylglyoxal (MGO), have been investigated for their elimination when the natural products were introduced <i>in vitro</i> or <i>in vivo</i>. In our previous study, epicatechins in green tea and theaflavins in black tea were found to be able to reduce the concentration of MGO in physiological phosphate buffer conditions. The formation of reactive carbonyl species is regarded as the mid-stage of glycation route. The present study compared not only the effectiveness of dicarbonyl trapping by theaflavins in fructose/bovine serum albumin (BSA), but also the inhibition of fluorescent advanced glycation end products (AGEs) generation, fructosamine formation and beta-amyloid cross structure aggregation.

Inhibitory effect of black tea theaflavins on advanced glycation end product formation in the fructose-induced protein system

254th National Meeting (2017)

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