Abstract Title:

Anti-Glycation Effects of Pomegranate (Punica granatum L.) Fruit Extract and Its Components In Vivo and In Vitro.

Abstract Source:

J Agric Food Chem. 2015 Aug 5. Epub 2015 Aug 5. PMID: 26242637

Abstract Author(s):

Yuya Kumagai, Sachie Nakatani, Hideaki Onodera, Akifumi Nagatomo, Norihisa Nishida, Yoichi Matsuura, Kenji Kobata, Masahiro Wada

Article Affiliation:

Yuya Kumagai


Accumulation of advanced glycation end products (AGEs) leads to various diseases such as diabetic complications and arteriosclerosis. In this study, we examined the effect of pomegranate fruit extract (PFE) and its constituent polyphenols on AGEs formation in vivo and in vitro. PFE, fed with a high-fat and high-sucrose (HFS) diet to KK-Ay mice, significantly reduced glycation products such as glycoalbumin (22.0± 2.4%), hemoglobin A1c (5.84 ± 0.23%), and serum AGEs (8.22 ± 0.17 µg/mL), as compared to a control HFS group (30.6 ± 2.6%, 7.45 ± 0.12% and 9.55 ± 0.17 µg/mL, respectively, P<0.05). In anti-glycation assays, PFE, punicalin, punicalagin, ellagic acid, and gallic acid suppressed the formation of AGEs from bovine serum albumin and sugars. In this study, we discuss the mechanism of the anti-glycation effects of PFE and its components in vivo and in vitro.

Study Type : Animal Study, In Vitro Study

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