Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264.7 macrophages
Year Published: 2020
Food Chem Toxicol
Annayara Celestina Ferreira Fernandes, Natália Carolina Vieira, Ádina Lima de Santana, Renata Luana de Pádua Gandra, Camila Rubia, Ian Castro-Gamboa, Juliana Alves Macedo, Gabriela Alves Macedo
This cell-based study looked at the potential of polyphenols in peanut skins to inhibit toxicity produced by advanced glycation end products (AGEs). AGEs are compounds that are biomarkers for aging and the development of chronic diseases like diabetes, atherosclerosis, and Alzheimer's Disease. AGEs can encourage the onset of metabolic disorders.
Key Findings: Results showed that peanut skin extracts contained 28 polyphenols. When applied to cells affected by AGEs, peanut skin polyphenols protected against toxicity, oxidative damage, and inflammation.