TY - JOUR TI - Tea polyphenol (-)epigallocatechin-3-gallate: a new trapping agent for reactive dicarbonyl species DO - https://doi.org/doi:10.7282/T3445MZM PY - 2007 AB - Tea, made from the leaves of Camellia sinensis, is one of the most widely consumed beverages in the world. Many studies in humans, animal models, and cell lines suggest potential health benefits from the consumption of tea, including prevention of cancer, heart disease, and diabetes. The objective of this project is to study the trapping effect of reactive dicarbonyl compounds, the precursors of advanced glycation end products (AGEs), by tea polyphenol epigallocatechin-3-gallate (EGCG), the most abundant and major active component in tea. Previous studies have demonstrated that accumulation of reactive dicarbonyl compounds in human tissue will accelerate the vascular damage in both diabetes and uraemia. In addition, advanced glycation irreversibly and progressively modified proteins over time and yielded the AGEs. AGEs are thought to contribute to the development of diabetes mellitus and its complications. Higher levels of [alpha symbol], [beta symbol]-dicarbonyl compounds (e.g., glyoxal (GO) and methylglyoxal (MGO)) were observed in diabetes patients' plasma than those in healthy people's plasma. Therefore, decreasing the levels of MGO and GO will be a useful approach to prevent the development of diabetic complications. In this study, we found EGCG could trap MGO rapidly under in vitro conditions (pH 7.4 buffer solution, 37 [degree symbol]C) to form carbonyl adducts of EGCG. Two major carbonyl adducts were purified through different column chromatography and identified by 1H, 13C, and 2D NMR and MS analyses. These adducts will serve as standards for our future in vivo studies. KW - Food Science KW - Camellia oleifera KW - Tea LA - English ER -