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)


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
Issue number6
Publication statusPublished - Jun 2011
Externally publishedYes



  • 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

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