Glycation which is a nonenzymatic reaction between reducing sugars and amino groups in proteins progresses in the food as well as body. In the case of food, this reaction causes a drop of the quality like change of color and fading. And in the case of body, it forms the AGEs (Advanced glycation end-products) which effect the protein including body tissue. Recently it’s reported that forming and accumulating the AGEs are associated with one of the key to factor of the aging. Therefore, we examined discoloration preventive agents and the anti-aging effects (AGEs inhibitory activity) of the constituents in the seed of Foeniculum vulgare. First, discoloration test was performed the comparison between positive control (mixture of ascorbic acid and ferulic acid) and the extract from seed of Foeniculum vulgare. It’s indicated that seed of Foeniculum vulgare prevents the discoloration than positive control. Seven compounds were isolated from 50% Methanol-water eluate which showed high AGEs inhibitory activity in the seed of Foeniculum vulgare and their structures were established on basis of MS and NMR spectroscopy. They were four flavonoids [1-4], (2E, 6R)-2, 6-dimethyl-2,7-octadien-6-ol-1-O-β-D-glucopyranoside [5], syringin [6] and 5,5’-diallyl-2,2’-diglucopyranosyl-3,3’-dimethoxy diphenyl ether [7]. Among these compounds, [7] is a new compound, whereas [5] was identified in the seed of Foeniculum vulgare for the first time. In conclusion, it might be used in general as food additives or cosmetics because remarkable AGEs inhibitory activity and discoloration preventive effect were found from the seed of Foeniculum vulgare.

Discoloration preventive agents of food and anti-aging effects of the constituents in the seed of Foeniculum vulgare

256th National Meeting (2018)

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