Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro

Abstract

This work aimed to investigate the effect of the two main components of rosemary extracts, namely rosmarinic acid (RA) and carnosic acid (CA), on the formation of advanced glycation end-products (AGEs) in vitro. In the bovine serum albumin (BSA)/glucose model, addition of RA and CA at 400μg/mL inhibited fluorescent AGEs by more than 90%, and carboxymethyl lysine (CML) and carboxyethyl lysine (CEL) by 82.7% and 75.2%, and 71.4% and 64.2%, respectively. Moreover, the addition of RA and CA at 400μg/mL inhibited fluorescent AGEs by more than 90% both in the BSA/glyoxal (GO) and BSA/methylglyoxal (MGO) models, the formation of CML by 64.9% and 53.9% in BSA/GO model, and CEL by 28.9% and 24.3% in BSA/MGO model, respectively. RA and CA also significantly decreased the concentration of MGO and protein carbonylation.

Keywords: Advanced glycation end-products; Carboxyethyl lysine; Carboxymethyl lysine; Dicarbonyl compounds; Rosemary extracts.