Protective mechanism of fruit vinegar polyphenols against AGEs-induced Caco-2 cell damage

• DOI: 10.1016/j.fochx.2023.100736
• Publication Date: 2023-06-06T00:10:28Z
• Authors: Qian Wu; Yingfei Kong; Yinggang Liang; Mengyao Niu; Nianjie Feng; Chan Zhang; Yonggang Qi; Zhiqiang Guo; Juan Xiao; Mengzhou Zhou; Yi He; Chao Wang
• Keywords: Chlorogenic Acid; Vanillic acid; Orange juice; Nutraceutical

Accumulation of advanced glycation end products (AGEs) is linked with development or aggravation many degenerative processes disorders. Fruit vinegars are rich in polyphenols that can be a good dietary source AGEs inhibitors. In this study, eight kinds were prepared. Among them, the highest polyphenol and flavonoid content orange vinegar kiwi fruit vinegar, respectively. Ferulic acid, vanillic chlorogenic p-coumaric caffeic catechin, epicatechin main vinegars. Then, we measured inhibitory effect on fluorescent AGEs, found had rate. Data here suggested its components epicatechin, acid could effectively reduce level ROS, RAGE, NADPH inflammatory factors Caco-2 cells. Our research provided theoretical basis for application as inhibitor.