Figure 1.

The structures of the flavonoids that inhibited glycation. 1: Plantagoside (R = glucose), 2: 5,7,3′,4′,5′-pentahydroxyflavanone (R = H), 3: 5,7-dihydroxy-3′,4′,5′-trimethoxyflavone (R¹ = R² = CH₃), 4: 5,7,3′,4′,5′-pentahydroxyflavone (R¹ = R² = H), 5: 5,7,4′,5′-tetrahydroxyflavone-3′-O-glucoside (R¹ = glucose, R² = H), 6: myricetin, and 7: dihydromyricetin.