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Iridoids are natural glycation inhibitors

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Abstract

Glycation of amino acid residues in proteins leads to the eventual formation of advanced glycation end products (AGEs). AGE formation significantly influences human health and the aging process. AGE accumulation rates may be slowed by modifications to lifestyle or by pharmacological strategies. But the use of therapeutic drugs is not an appropriate means of controlling AGEs within the general population. However, phytochemical constituents in plant-based foods exhibit anti-glycation activities and may be more appropriate for general consumption. Among these phytochemicals are iridoids. The anti-AGE potential of iridoids has been demonstrated in vitro and in vivo, while also revealing possible mechanisms of action. Inclusion of iridoid food sources in the diet may be a useful component of strategies intended to mitigate AGE accumulation within the body.

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Authors and Affiliations

  1. Research and Development, Morinda, Inc., 737 East 1180 South, American Fork, UT, 84003, USA

    Brett J. West, Shixin Deng, Akemi Uwaya, Fumiyuki Isami & C. Jarakae Jensen

  2. Anti-Aging Medical Research Center and Glycation Stress Research Center, Doshisha University, Kyoto, Japan

    Yumi Abe

  3. Kurume University School of Medicine, Kurume, Japan

    Sho-ichi Yamagishi

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  1. Brett J. West
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Correspondence to Brett J. West.

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The authors, with the exception of Sho-ichi Yamagishi, have been employed by Morinda, Inc., a manufacturer of food products containing iridoids. Sho-ichi Yamagishi has participated as a guest lecturer at educational conferences organized by Morinda, Inc.

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West, B.J., Deng, S., Uwaya, A. et al. Iridoids are natural glycation inhibitors. Glycoconj J 33, 671–681 (2016). https://doi.org/10.1007/s10719-016-9695-x

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