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<p>Advanced glycation end products (AGEs) are formed through non-enzymatic reactions between reducing sugars and biomolecules and are associated with the development of various chronic diseases. This study investigated the effects of selected polyphenol-rich foods—aronia, cornelian cherry, green tea, and Turkish coffee—on glyoxal (GO) and methylglyoxal (MGO) levels during simulated gastrointestinal digestion. An<i> in vitro</i> digestion model including oral, gastric, and intestinal phases was applied, and GO, MGO, and total phenolic content (TPC) were determined using HPLC and UV–visible spectrophotometry before and after digestion. Turkish coffee exhibited the highest increase in TPC following digestion (<i>p</i> &lt; 0.05). Aronia showed the lowest GO levels before digestion, whereas after digestion Turkish coffee showed the most pronounced reductions in both GO and MGO. These findings suggest that the effects of polyphenol-rich foods on AGE precursors depend on food matrix and digestive stability. Further <i>in vivo</i> and clinical studies are needed.</p>

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Impact of polyphenol-rich foods on glyoxal and methylglyoxal during simulated gastrointestinal digestion

  • 期刊论文

  • 发表日期：

    2026年6月27日

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  • Esma Oğuz,
  • Mustafa Yaman

摘要

Advanced glycation end products (AGEs) are formed through non-enzymatic reactions between reducing sugars and biomolecules and are associated with the development of various chronic diseases. This study investigated the effects of selected polyphenol-rich foods—aronia, cornelian cherry, green tea, and Turkish coffee—on glyoxal (GO) and methylglyoxal (MGO) levels during simulated gastrointestinal digestion. An in vitro digestion model including oral, gastric, and intestinal phases was applied, and GO, MGO, and total phenolic content (TPC) were determined using HPLC and UV–visible spectrophotometry before and after digestion. Turkish coffee exhibited the highest increase in TPC following digestion (p < 0.05). Aronia showed the lowest GO levels before digestion, whereas after digestion Turkish coffee showed the most pronounced reductions in both GO and MGO. These findings suggest that the effects of polyphenol-rich foods on AGE precursors depend on food matrix and digestive stability. Further in vivo and clinical studies are needed.