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The relationship between antiglycation activity and procyanidin and phenolic content in commercial grape seed products

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Eight commercial grape seed products (GSPs) were assessed for their inhibition of the formation of advanced glycation end-products in vitro. All 8 commercial GSPs included in this study were potent inhibitors of advanced glycation end-product formation with IC50 values ranging from 2.93 to 20.0 µg/mL. Total procyanidin content ranged from 60% to 73%. HPLC–DAD–ELSD results indicate that (+)-catechin, (–)-epicatechin, procyanidin B1, and procyanidin B2 were predominant and ubiquitously present in all the products under study, while gallic acid and procyanidin B4 were present in relatively minor amounts. The IC50 values correlated with total phenolic content, and multiple regression analysis indicated that IC50 is a linear function of the concentration of gallic acid and procyanidins B1, B2, and B4. Based on this study, GSPs have the potential to complement conventional diabetes medication toward disease management and prevention.
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Keywords: HPLC–DAD–ELSD; Vitis vinifera; advanced glycation end-products; antiglycation; grape seed extract; procyanidins

Document Type: Research Article

Affiliations: 1: Laboratory for the Analysis of Synthetic and Environmental Toxins (LANSET), Centre for Research in Biopharmaceuticals and Biotechnology, Department of Biology, University of Ottawa, 20 Marie Curie Private, Ottawa, ON K1N 6N5, Canada. 2: Natural Health Products and Metabolic Diseases Laboratory, Department of Pharmacology, Université de Montréal, Montréal, QC H3C 3J7, Canada.

Publication date: February 20, 2012

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