The proglycation effect of caffeic acid leads to the elevation of oxidative stress and inflammation in monocytes, macrophages and vascular endothelial cells

Chi Hao Wu, Hsiao Wen Huang, Jer An Lin, Shang Ming Huang, Gow Chin Yen

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

In this study, the effects of phenolic acids [caffeic acid (CA), ferulic acid, m-coumaric acid, and chlorogenic acid] on methylglyoxal (MG)-induced protein glycation were investigated in vitro. Sodium dodecyl sulfate polyacrylamide gel electrophoresis and advanced glycation end products (AGEs)-specific fluorescence showed that MG-mediated protein modification was enhanced dose-dependently by CA (P

Original languageEnglish
Pages (from-to)585-594
Number of pages10
JournalJournal of Nutritional Biochemistry
Volume22
Issue number6
DOIs
Publication statusPublished - Jun 2011
Externally publishedYes

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Pyruvaldehyde
ferulic acid
Oxidative stress
Macrophages
Endothelial cells
Monocytes
Oxidative Stress
Endothelial Cells
Inflammation
Chlorogenic Acid
Advanced Glycosylation End Products
Electrophoresis
Sodium Dodecyl Sulfate
Polyacrylamide Gel Electrophoresis
Proteins
Fluorescence
caffeic acid
phenolic acid
In Vitro Techniques
3-coumaric acid

Keywords

  • Advanced glycation end products
  • Caffeic acid
  • Inflammation
  • Methylglyoxal
  • Oxidative stress
  • Pro-glycation

ASJC Scopus subject areas

  • Biochemistry
  • Clinical Biochemistry
  • Molecular Biology
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics

Cite this

The proglycation effect of caffeic acid leads to the elevation of oxidative stress and inflammation in monocytes, macrophages and vascular endothelial cells. / Wu, Chi Hao; Huang, Hsiao Wen; Lin, Jer An; Huang, Shang Ming; Yen, Gow Chin.

In: Journal of Nutritional Biochemistry, Vol. 22, No. 6, 06.2011, p. 585-594.

Research output: Contribution to journalArticle

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