The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media.

Advanced glycation end products (AGEs) and their important intermediate products (α-dicarbonyl compounds) that are generated by Maillard reaction are closely related to diabetes. Our study first investigated the mechanisms of anti-glycation effects of Epicatechin (EC), (-)-Epicatechin gallate (ECG), (-)-Epigallocatechin (EGC) and (-)-Epigallocatechin gallate (EGCG) in alcoholic environment. The results showed that catechins played an important role in inhibition of AGE formation, and the effect of EC was best. Their corresponding mechanisms included total antioxidant capacity (TAOC), 1, 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability, trapping of methylglyoxal (MGO), protecting of protein structure, inhibiting activities of α-amylase, α-glucosidase and β-glucosidase, which were consistent with the study of molecular docking. This study will offer a theoretical basis to apply different types of catechins to alcoholic beverage as natural AGE formation inhibitors.