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February 20-21, 2017 Berlin, Germany
9th International Congress on
Nutrition & Health
Volume 7 Issue 1 (Suppl) J Nutr Food Sci
ISSN:2155-9600 JNFS, an open access journal Nutrition & Health 2017
February 20-21, 2017 Berlin, Germany
Potential role of selected dry fruit extracts in inhibition of advanced glycation end-product formation
mediated by their antioxidant potential
Asia Atta1, Munir A Sheikh2 and Muhammad Shahid2
1Bahauddin Zakariya University, Pakistan
2University of Agriculture, Pakistan
Dietary guidelines emphasize the dynamic aspects of phytonutrients as they exert beneficial effects on human health particularly
against several chronic ailments. Accumulation of advanced glycation end products (AGEs) in the body due to the non-
enzymatic glycation of proteins and oxidation is associated with aging and diabetes mellitus. Current piece of research work was
designed to focus on the antioxidant and anti-glycation properties of four selected dry fruits namely Phoenix dactylifera, Vitis vinifera
L., Cocos nucifera and Prunus armeniaca, which are locally available and readily consumed in Faisalabad, Pakistan. In this context,
optimization of solvent extraction (methanolic) for the isolation of bioactive molecules was carried out. The biological assays bared
a considerable antioxidant potential of selected edible materials. Phoenix dactylifera followed by Prunus armeniaca and Vitis vinifera
were proved to be superior for antioxidant potential with maximum reduction capacity and least IC50 as a result of inhibition of
free radical scavenging by DPPH method. The selected food extracts also exhibited a considerable inhibition on glucose-induced
advanced glycation end-products (AGE) in in vitro bovine serum albumin (BSA)-glucose system in a dose and time dependent
manner. Phoenix dactylifera, Vitis vinifera and Cocos nucifera were particularly potent in inhibiting the early and intermediary
glycation products at different incubation periods. As oxidation and glycation are relevant to diabetic complications, the results of
current work promote the exploiting potential medicinal use of these selected foods enriched with phytoprotectants as a functional
food for healthy and medicinal diet.
J Nutr Food Sci 2017, 7:1 (Suppl)