@article{jfnr20142815,
author={{Peng, Shanli and Zhang, Genyi},
title={Influence of Tea Polyphenols on the Formation of Advanced Glycation End Products (AGEs) <i>in vitro</i> and <i>in viv</i><i>o</i>},
journal={Journal of Food and Nutrition Research},
volume={2},
number={8},
pages={524--531},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/8/15},
issn={2333-1240},
abstract={The effects of tea polyphenols (TP) on the formation of advanced glycation end products (AGEs) were investigated using glutamicacid - glucose and BSA - glucose model systems at 90ˇăC and 37ˇăC, respectively. The spectral characteristics of glycation products were measured. Additionally, a type 1 diabetesmellitus (DM) animal model of Kunming mice by injecting streptozocin (STZ) was used to study the formation of AGEs in vivo. Tea polyphenols (TP) were given to mice at a dose of 200mg/kg bodyweight continuously for 8 weeks. Mice were then sacrificed and the glycosylated hemoglobin (GHbA) and fluorescence of AGEs in serum were measured to illustrate the effects of TP on protein glycation in vivo. The in vitro experiment results showed that the production of AGEs was decreased by TP in a dose-dependent manner TP addition reduced the accumulation of GHbA and AGEs in DM mice and relieved the symptoms of diabetic nephropathy (DN), which is an important indicator of diabetic complications caused by AGEs. Thus, TP might be used as an important ingredient in dietary approaches for intervention of diabetes and improved health.},
doi={10.12691/jfnr-2-8-15}
publisher={Science and Education Publishing}
}