Olive leaf extracts are a natural source of advanced glycation end product inhibitors
| dc.contributor.author | Kontogianni, V. G. | en |
| dc.contributor.author | Charisiadis, P. | en |
| dc.contributor.author | Margianni, E. | en |
| dc.contributor.author | Lamari, F. N. | en |
| dc.contributor.author | Gerothanassis, I. P. | en |
| dc.contributor.author | Tzakos, A. G. | en |
| dc.date.accessioned | 2015-11-24T16:43:06Z | |
| dc.date.available | 2015-11-24T16:43:06Z | |
| dc.identifier.issn | 1557-7600 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8648 | |
| dc.rights | Default Licence | - |
| dc.title | Olive leaf extracts are a natural source of advanced glycation end product inhibitors | en |
| heal.abstract | Abstract Advanced glycation end products (AGEs), which are readily formed and accumulated with sustained hyperglycemia, contribute to the development of diabetic complications. As a consequence, inhibition of AGE formation constitutes an attractive therapeutic/preventive target. In the current study, we explored the phytochemical composition and the in vitro effect of two different olive leaf extracts (an aqueous and a methanolic) on AGE formation. The methanolic olive leaf extract inhibited fluorescent AGE formation in a bovine serum albumin (BSA)-ribose system, whereas the aqueous extract had no effect in both BSA-fructose and BSA-ribose systems. The phytochemical profile was investigated with liquid chromatography-ultraviolet-visible (UV-Vis) diode array coupled to electrospray ionization multistage mass spectrometry (LC/DAD/ESI-MS(n)). Quantification of the major phenolic compounds was performed with high performance liquid chromatography with UV-Vis diode array detection and nuclear magnetic resonance spectroscopy. Among the major phenolic components (luteolin, hydroxytyrosol, luteolin-4'-O-beta-D-glucopyranoside, luteolin-7-O-beta-D-glucopyranoside, and oleuropein), luteolin and luteolin-4'-O-beta-D-glucopyranoside were assigned as potent inhibitors of AGE formation. The extraction procedure greatly affects the composition and therefore the anti-glycation potential of olive leaves. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | 10.1089/jmf.2013.0016 | - |
| heal.identifier.secondary | http://www.ncbi.nlm.nih.gov/pubmed/24044491 | - |
| heal.identifier.secondary | http://online.liebertpub.com/doi/abs/10.1089/jmf.2013.0016 | - |
| heal.journalName | Journal of Medicinal Food | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2013 | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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