Hypoglycemic, anti-glycation and antioxidant in vitro properties of phenolic extracts: a relation to their phenolic composition

Abstract

The glycation reaction occurs between sugars and amino acids in food and in human body. When they occur in processed foods, it is called Maillard Reaction and is responsible for flavor, savory and color formation in food products such as bread, cakes, roasted meat, cocoa, etc. In the body however, these reactions generate a range of compounds called advanced glycation products (AGEs) that alter irreversibly the structure of macromolecules, compromising their biological function. This process, when it occurs in the body, causes oxidative stress, inflammatory responses promoting the development of various chronic degenerative diseases. The formation of AGEs and accumulation is toxic to cells and can accelerate diabetic complications, including retinopathy, neuropathy and atherosclerosis. Current studies focus on the development of therapeutic drugs to control the AGEs formation which is greater and more deleterious among diabetics and the elderly. Recently, phenolic compounds have raised attention due to the potential of inhibiting the formation of advanced glycation end products presenting promising results. Various fruits and vegetables rich in these compounds, can be considered as natural sources of antiglicant capacity, either as food ingredients or as nutraceutical preparations. In this sense, this project aims to investigate vegetable residues as sources of bioactive phenolic compounds with potential antiglicante, antioxidant and hypoglycemic activity. To meet these objectives, we intend to study the extraction and biotransformation process of phenolics in order to formulate and test extracts that act against the formation of advanced glycation products. The aim is to establish a relationship between the composition and quantification of phenolics and biological activity that allows the preparation of an extract that can be incorporated into the diet. (AU)