In this work the inhibitory activity of coffee low molecular weight compound (LMWC) and high molecular weight compound (HMWC) fractions against in vitro advanced glycation end-products (AGEs) formation was investigated. The HMWC fraction was characterised for its content in total phenolic groups, proteins and carbohydrates. The chlorogenic acids of LMWC fraction were identified by liquid chromatography coupled with tandem mass spectrometry. HMWC inhibited bovine serum albumin glycation by acting as radical scavenger and Fe-chelator in the post-Amadori phase of the reaction and by inhibiting dicarbonyl reactive compounds production during glucose autoxidation. LMWC fraction was able to inhibit protein glycation and dicarbonyl reactive compounds formation more than HMWC fraction. Chlorogenic acids are the main compounds responsible for the antiglycative activity of LMWC fraction. This study clearly shows that coffee contains molecules with in vitro antiglycative activity, in particular chlorogenic acids, are of particular interest for their known bioavailability in vivo.
Antiglycative and antioxidative properties of coffee fractions / E. Verzelloni;D. Tagliazucchi;D. Del Rio;L. Calani;A. Conte. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 124(2011), pp. 1430-1435. [10.1016/j.foodchem.2010.07.103]
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