Inhibition of Fluorescent Advanced Glycation End-Products and N-Carboxymethyllysine Formation by Several Floral Herbal Infusions

The hyperglycemia-accelerated formation of advanced glycation end-products is involved in the pathogenesis of diabetic complications. The present study evaluated the antiglycation capacities of numerous flower herbal infusions, based on their capacity to inhibit the formation of fluorescent advanced glycation end-products and N-carboxymethyllysine in in vitro albumin/glucose and albumin/methylglyoxal systems. The antiglycation capacities of Sweet Osmanthus and Rose infusions were better than that of Chrysanthemum infusion, which is a well-documented antiglycation herb. Lavender and Chamomile infusions have an equivalent antiglycation capacity to that of Chrysanthemum, with a moderate effect. Moreover, the total phenolic content of a particular flower infusion was significantly correlated with its antiglycation capacity. This result indicated that phenolic compounds are responsible for the antiglycation activity of flower infusions.