Study of Antiglycation Activities of Young Shoot Leaves of Nine Edible Plants Used in Thai Cuisine as Health Promoter

Abstract

Glycation is a natural process in which reducing sugars react with protein amino groups, forming advanced glycation end products (AGEs) linked to metabolic diseases. Plant-based antioxidants like phenolic compounds, flavonoids, and tannins have shown potential in inhibiting this process1,2. The 9 plants commonly used in Thai cuisine (Fig.1) were selected to evaluate their antiglycation activity using an in vitro BSA-glucose model and analyzed for phenolic, flavonoid, and tannin content. This study aimed to identify natural, plant-based inhibitors of glycation to help prevent AGE-related health problems.