Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2014, Article ID 276950, 8 pages
http://dx.doi.org/10.1155/2014/276950
Research Article

Antiglycation Activity of Iridoids and Their Food Sources

1Research and Development, Morinda, Inc., 737 East 1180 South, American Fork, UT 84003, USA
2Research and Development, Morinda, Inc., 3-2-2 Nishishinjuku, Shinjuku-ku, Tokyo 160-0023, Japan
3Department of Language and Literature, Kyoritsu Women’s Junior College, 2-2-1 Hitotsubashi, Chiyoda-ku, Tokyo 101-8437, Japan

Received 29 August 2014; Revised 21 November 2014; Accepted 24 November 2014; Published 29 December 2014

Academic Editor: Kuniyasu Soda

Copyright © 2014 Brett J. West et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Iridoids are dietary phytochemicals that may have the ability to inhibit the formation of advanced glycation end products (AGEs). Three studies were conducted to investigate this anti-AGE potential. First, the inhibition of fluorescence intensity by food-derived iridoids, after 4 days of incubation with bovine serum albumin, glucose, and fructose, was used to evaluate in vitro antiglycation activity. Next, an 8-week open-label pilot study used the AGE Reader to measure changes in the skin autofluorescence of 34 overweight adults who consumed daily a beverage containing food sources of iridoids. Finally, a cross-sectional population study with 3913 people analyzed the relationship between daily iridoid intake and AGE accumulation, as measured by skin autofluorescence with the TruAge scanner. In the in vitro test, deacetylasperulosidic acid and loganic acid both inhibited glycation in a concentration-dependent manner, with respective IC50 values of 3.55 and 2.69 mM. In the pilot study, average skin autofluorescence measurements decreased by 0.12 units (). The cross-sectional population survey revealed that, for every mg of iridoids consumed, there is a corresponding decline in AGE associated age of 0.017 years (). These results suggest that consumption of dietary sources of iridoids may be a useful antiaging strategy.