Possible Interaction: Catechin and N(6)-Carboxymethyllysine

“ Catechins ((-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epigallocatechin gallate) could inhibit CML formation in the model imitating the condition of green tea processing, though the inhibitory efficiency was reduced by transition metals.”

“This suggested that catechins could inhibit CML formation in the real tea system, though the inhibitory efficiency may be reduced by tea components which promote its synthesis.”

“The formation of Nε-carboxymethyllysine CML ) was reduced significantly when the ratio of (+)-catechin and MGO was 1:1, which was similar to the inhibition effect of aminoguanidine (AG).”

“The formation of CML under in vitro conditions can be inhibited by low concentration (12.5-100 μM) of (+)-catechin but not with high concentration (200-800 μM) of (+)-catechin.”

“ Catechins might inhibit the formation of CML and CEL, but their inhibitory effects may be affected by tea processing.”

“Five kinds of catechins in the tea were also analyzed, and spearman's correlation coefficients showed that all the catechins negatively correlated with CML and CEL.”

“ (+)-Catechin reduced CML levels the most, probably due to its structure-antioxidant activity relationship, its thermal stability (∼51% loss), and its reactivity with ε-lysine side chains (∼40.77% loss).”