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Peng, X., Ma, J., Chao, J., Sun, Z., Chang, R.C., Tse, I., Li, E.T.S., Chen, F. and Wang, M.F. (2010) Beneficial Effects of Cinnamon Proanthocyanidins on the Formation of Specific Advanced Glycation Endproducts and Methylglyoxal- Induced Impairment on Glucose Consumption. Journal of Agricultural and Food Chemistry, 58, 6692-6696.
http://dx.doi.org/10.1021/jf100538t

has been cited by the following article:

• TITLE: Effect of Italian Sour Cherry (Prunus cerasus L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation

  AUTHORS: Gianna Ferretti, Davide Neri, Tiziana Bacchetti

  KEYWORDS: Sour Cherry, “Visciola”, Antioxidants, Fruit Maturation, LDL Oxidation, Glycation, Methylglyoxal, Advanced Glycation End Products, Polyphenols

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.16, August 27, 2014

  ABSTRACT: Sweet and sour cherries contain several polyphenols that possess antioxidant and anti-inflammatory properties. Aim of this study was to investigate the effect of the maturity stage on phenol content and biological properties of extract of a local Morello-type of sour cherry (Prunus cerasusL.), “visciola”. The study of total phenol content and total antioxidant potential was associated with the evaluation of the antioxidant property of extracts using a copper catalyzed human low density lipoproteins (LDL) oxidation as experimental model. Moreover, using albumin glycated by methylglyoxal, we evaluated the anti-glycation effect of fruit extract. The results demonstrated that fully ripened fruits exert higher antioxidant and anti-glycation properties when compared with partially ripened fruits. Information about the health-promoting components of “visciola” could lead to a better understanding and an increased consumption of these, including its use as functional food.