Table 6.

A summary of the mechanisms through which cinnamic acid and its derivatives could inhibit protein glycation and insulin fibrillation.

Mechanisms	Effects
Protein glycation	Cinnamic acid inhibits fructose-induced AGEs and fructosamine formation in bovine serum albumin
	Cinnamic acid inhibits glucose-induced protein glycation in human serum albumin
	p-Hydroxycinnamic acid inhibits methylglyoxal- and glyoxal-induced protein glycation in bovine serum albumin
	Ferulic acid inhibits glucose-, fructose-, and ribose-induced AGEs and fructosamine formation in bovine serum albumin
	Ferulic acid and isoferulic acid prevent glycation-induced oxidative damage to bovine serum albumin
	Ferulic acid reduces high glucose-induced glycated hemoglobin, lipid peroxidation, and impairment of Na+/K+-ATPase activity
	Ferulic acid and isoferulic acid inhibit methylglyoxal-induced protein glycation and oxidative damage to protein and DNA
	Ferulic acid prevents methylglyoxal-mediated cell apoptosis and oxidative stress in HepG2 cells
	Ferulic acid prevents methylglyoxal-mediated cell apoptosis in pancreatic β-cells
	Isoferulic acid prevents methylglyoxal-induced changes in structural and functional properties of human HDL
	Caffeic acid inhibits glucose- and fructose-induced AGEs and fructosamine formation in bovine serum
	Caffeic acid inhibits methylglyoxal-induced protein glycation in bovine serum albumin and histone
Insulin fibrillation	Ferulic acid inhibits the formation of insulin amyloid fibril