Tea is one of the most widely consumed drinks all over the world. Consumers are not only drawn by their fascinating aroma but also polyphenols in tea leaves. The major polyphenols in green tea are catechins. After further fermentation by polyphenol oxidase, the pairs of catechins are oxidized and formed the reddish theaflavins. Dicarbonyl compounds, such as glyoxal and methylglyoxal show much higher concentrations in the serum for the people had diabetes. Their high reactivity can form biologically active adducts such as advanced glycation end products and advanced lipoxidation end products. In our previous study, it was found that catechins and theaflavins were able to trap methylglyoxal directly in simulated physiological conditions. In the present study, in addition to investigating the effectiveness of dicarbonyl trapping by tea polyphenols, other stages of protein glycation were determined in the fructose-induced protein system.

Inhibitory effects of tea polyphenols on protein advanced glycation and oxidation in the fructose-induced protein system

256th National Meeting (2018)

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