Structural requirements of flavonoids for inhibition of protein glycation and radical scavenging activities

被引：223

作者：

Matsuda, H ^{[1
]}

Wang, T ^{[1
]}

Managi, H ^{[1
]}

Yoshikawa, M ^{[1
]}

机构：

[1] Kyoto Pharmaceut Univ, Yamashima Ku, Kyoto 6078412, Japan

来源：

BIOORGANIC & MEDICINAL CHEMISTRY | 2003年 / 11卷 / 24期

关键词：

D O I：

10.1016/j.bmc.2003.09.045

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

To clarify the structural requirements of flavonoids for formation of advanced glycation end-products (AGEs), various flavonoids were examined. The results suggested the following structural requirements of flavonoids for the inhibition of AGEs formation: (1) as the hydroxyl groups at the 3'-, 4'-, 5-, and 7-positions increased in number, the inhibitory activities became stronger; (2) the activities of flavones were stronger than those of corresponding flavonols, flavanones, and isoflavones; (3) methylation or glucosylation of the 4'-hydroxyl group of flavones, flavonols, and flavanones reduced activity; (4) methylation or glycosylation of the 3-hydroxyl group of flavonols tended to increase activity; (5) glycosylation of the 7-hydroxyl group of flavones and isoflavones reduced activity. In addition, various flavonoids with strong AGEs formation inhibitory activity tended to exhibit strong scavenging activity for 1,1-diphenyl-2-picrylhydrazyl and superoxide anion radicals, with several exceptions. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：5317 / 5323

页数：7

共 26 条

[11] Preparative-scale isolation of four anthocyanin components of black currant (Ribes nigrum L.) fruits [J].