Evidence map›Paper›PMID 40809714›Full record

ArticleFood chemistry: X2025

Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs).

Xue Han, Xue Sun, Zihang Shi, Xiankang Fan, Yangyang Hu, Chen Chen, Qiang Xia, Yangying Sun, Daodong Pan

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Review
  2. Unveiling the Role of MgMolecules (Basel, Switzerland) · 2026
    Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Xue HanState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
Xue SunQingdao STD Standard Testing Co., Ltd., Qingdao 266000, China.
Zihang ShiState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
Xiankang FanCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.
Yangyang HuState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
Chen ChenState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
Qiang XiaState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
Yangying SunState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
Daodong PanState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the inhibitory effects and underlying mechanisms of major polyphenolic compounds in perilla extract on the formation of advanced glycation end products using a high-temperature in vitro glycation model. Ultra-performance liquid chromatography coupled with mass spectrometry identified quercetin, luteolin, rosmarinic acid, sinapic acid, and other representative bioactive constituents in PE. These polyphenolic compounds significantly inhibited protein-bound Nε-(carboxymethyl)lysine (41.3 % - 61.1 %), mainly through free radical scavenging, metal ion chelation, and suppression of protein aggregation, thereby mitigating protein oxidation and modulating protein conformation. Further mechanistic analysis revealed that these polyphenols regulated protein surface hydrophobicity, altered protein particle size, and influenced intermolecular interactions, thereby impacting the glycation process. Overall, this study elucidates the molecular mechanisms by which polyphenolic compounds inhibit AGEs formation under high-temperature conditions and provides a theoretical basis for the development of effective AGEs inhibition strategies in processed meat products.

Indexed as

Advanced glycation end productsAntioxidant activity, molecular interactionsMolecular dockingPerilla extractPlant polyphenolic compounds

Identifiers

PMID40809714
PMCPMC12345301

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.