Proanthocyanidin and anthocyanins from the hulls and beards of red-kerneled rice and their antiglycation properties

Abstract

In the current study, we isolated a proanthocyanidin oligomer from the hulls of red-kerneled rice. The structure of the oligomer was characterized based on spectral data and chemical reaction. Furthermore, two anthocyanins were isolated from the beards of the same source. The proanthocyanidins and beard extract showed more potent inhibitory and cleaving activities than those of positive controls, respectively.

Keywords: AGE-derived crosslink cleaving activity; Red-kerneled rice; advanced glycation end products (AGEs); proanthocyanidin oligomer.