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Review
. 2018 Apr 13;58(6):893-904.
doi: 10.1080/10408398.2016.1229657. Epub 2017 Jun 12.

Natural antioxidant polyphenols on inflammation management: Anti-glycation activity vs metalloproteinases inhibition

Lucia Crascì  1 , Maria Rosaria Lauro  2 , Giovanni Puglisi  1 , Annamaria Panico  1
Affiliations
Review

Natural antioxidant polyphenols on inflammation management: Anti-glycation activity vs metalloproteinases inhibition

Lucia Crascì et al. Crit Rev Food Sci Nutr. .

Abstract

The diet polyphenols are a secondary metabolites of plants able to act on inflammation process. Their anti-inflammatory activity is articulated through several mechanisms that are related to their antioxidative and radical scavengers properties. Our work is focused on a novel approach to inflammatory disease management, based on anti-glycative and matrix metalloproteinases (MMPs) inhibition effects, as a connected phenomena. To better understand these correlation, polyphenols Structure-Activity Relationship (SAR) studies were also reported. The antioxidant polyphenols inhibit the AGEs at different levels of the glycation process in the following ways: (1) prevention of Amadori adduct oxidation; (2) trapping reactive dycarbonyl compounds; (3) attenuation of receptor for AGEs (RAGE) expression. Moreover, several flavonoids with radical scavenging property showed also MMPs inhibition interact directly with MMPs or indirectly via radical scavengers and AGEs reduction. The essential polyphenols features involved in these mechanisms are C2-C3 double bond and number and position of hydroxyl, glycosyl and O-methyl groups. These factors induce a change in molecular planarity interfering with the hydrogen bond formation, electron delocalization and metal ion chelation. In particular, C2-C3 double bond improve the antioxidant and MMPs inhibition, while the hydroxylation, glycosylation and methylation induce a positive and negative correlation, respectively.

Keywords: Structure–activity relationship (SAR); advanced glycation end products (AGEs); extracellular matrix (ECM); flavonoids; reactive nitrogen species (RNS); reactive oxygen species (ROS).

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