Table 2.
A Select List of Phytochemicals Known to Inhibit Protein Glycation in In Vitro or in Animal Studies.
| Phytochemical or Bioactive Food Components | Common Name | Source/Nature | Reference |
|---|---|---|---|
| Anthraquinones | Sickle senna | Cassia tora | 201 |
| Apigenin | A flavone common to many plants | 202 | |
| Arbutin | Alpine bearberry | Arctostaphylos alpine | 203 |
| Berberine | Berberies | Berberis aquifolium (Oregon grape) | 204, 205 |
| Berberis vulgaris (barberry) | |||
| Berberis aristata (tree turmeric) | |||
| Boldine | Boldo tree (Peumus boldus) | 206 | |
| Japanese evergreen spicebush (Lindera aggregata) | |||
| Carnosine | Synthetic, natural metabolite | 207 | |
| Curcumin | Turmeric or haldi | Curcuma longa | 208 |
| G-Rutin | Glycoside common to many edible plant species (eg, citrus peel, buckwheat, asparagus and berries) | 209-211 | |
| Garcinol | Kokum | Garcinia indica | 212 |
| Genistein | An isoflavone rich in soybeans; first isolated from Genista tinctoria | 213 | |
| Hyperoside | A 3-O-galactoside of quercetin common to many plants | 214 | |
| Pyridoxamine (B6 family) | Synthetic | 215-219 | |
| Quercetin | A flavonol common to many plants | 220 | |
| Resveratrol | 221 | ||
| Triterpenoid saponins | Japanese Angelica-tree | Aralia taibaiensis | 222 |