Caffeic Acid Inhibits the Formation of Advanced Glycation End Products (AGEs) and Mitigates the AGEs-Induced the Oxidative Stress and Inflammation Reaction in Human Umbilical Vein Endothelial Cells (HUVECs).

Caffeic Acid Inhibits the Formation of Advanced Glycation End Products (AGEs) and Mitigates the AGEs-Induced the Oxidative Stress and Inflammation Reaction in Human Umbilical Vein Endothelial Cells (HUVECs). Chem Biodivers. 2019 Aug 16;: Authors: Cao X, Xia Y, Zeng M, Wang W, He Y, Liu J Abstract The advanced glycation end products (AGEs) are the products of non-enzymatic glycation reaction of proteins and sugars, which can induce the generation of free radicals and the expression of inflammatory factors, thereby playing an important role in vascular dysfunction in diabetes. To investigate the effects of caffeic acid (CA) on glycation formed by glucose and protein, various spectroscopic techniques and molecular docking methods were carried out. Furthermore, the protective effects of CA on human umbilical vein endothelial cells (HUVECs) damaged by AGEs were explored. The results indicated that CA inhibited AGEs formation in vitro, decreased the expression of IL-1β, IL-18, ICAM-1, VCAM-1, NLRP3, Caspase-1 and CRP and reduced the ROS in HUVECs exposed to AGEs. Our findings suggested that the supplementation with dietary CA could prevent and delay the AGEs-induced vascular dysfunction in diabetes. PMID: 31419039 [PubMed - as supplied by publisher]
Source: Chemistry and Biodiversity - Category: Biochemistry Authors: Tags: Chem Biodivers Source Type: research