Journal article


Investigations on the Reaction of C3 and C6 α-Dicarbonyl Compounds with Hydroxytyrosol and Related Compounds under Competitive Conditions.


Publication Details
Author(s): Navarro M, Atzenbeck L, Pischetsrieder M, Morales F
Publication year: 2016
Volume: 64
Journal issue: 32
Pages range: 6327-32
ISSN: 1520-5118

Abstract

α-Dicarbonyl compounds are intermediates in reactions that lead to the formation of potentially harmful advanced glycation end-products. Carbonyl-trapping capacities of antiglycative substances have been traditionally limited to C2 and C3 α-dicarbonyl structures. Glyoxal (GO)-, methylglyoxal (MGO)-, 3-deoxyglucosone (3-DG)-, 3-deoxygalactosone (3-DGal)-, 3,4-dideoxyglucoson-3-ene-, and glucosone-trapping capacities of hydroxytyrosol (HT), hydroxytyrosol acetate (HTA), and 3,4-dihydroxyphenylacetic acid (DOPAC) in simple (phenolic/dicarbonyl) and competitive model systems (phenolic/dicarbonyl1/dicarbonyl2) were investigated. HT and HTA were more effective for MGO than 3-DG and 3-DGal. Furthermore, DOPAC exerted higher trapping capacity than HT and HTA for C3 and C6 α-dicarbonyl compounds. In the competitive systems, HT-related substances did not show preference for trapping 3-DG or 3-DGal and behaved as in the simple systems. In the presence of MGO, however, HT-related substances were more effective for trapping MGO than C6 structures. The results demonstrate the C6 α-dicarbonyl-trapping capacities of HT, HTA, and DOPAC, with DOPAC exerting the highest activity.



How to cite
APA: Navarro, M., Atzenbeck, L., Pischetsrieder, M., & Morales, F. (2016). Investigations on the Reaction of C3 and C6 α-Dicarbonyl Compounds with Hydroxytyrosol and Related Compounds under Competitive Conditions. Journal of agricultural and food chemistry, 64(32), 6327-32. https://dx.doi.org/10.1021/acs.jafc.6b01423

MLA: Navarro, Marta, et al. "Investigations on the Reaction of C3 and C6 α-Dicarbonyl Compounds with Hydroxytyrosol and Related Compounds under Competitive Conditions." Journal of agricultural and food chemistry 64.32 (2016): 6327-32.

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