Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables
Qingchao Gao, Rong Ma, Lu Shi, Shulin Wang, Ying Liang, Zhiyong Zhang
Abstract
, NO and TNF-α) production, among which the anthocyanins from PCA and PSP exhibited a higher inhibition effect than the others. This is probably due to the suppression of the TLR4-mediated MyD88 signaling pathway in the lipopolysaccharide (LPS)-induced BV2 cells based on the western blot analysis. Anthocyanins from purple vegetables could be used as a value-added food ingredient for the food industry. Food fortification with anthocyanins might be a promising way to protect humans against various chronic diseases caused by glycation and inflammation.
Topics & Concepts
GlycationInflammationChemistryAnti-inflammatoryFood scienceBiochemistryTraditional medicinePharmacologyBiologyMedicineImmunologyReceptorAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesNatural Antidiabetic Agents Studies