Rosmarinic acid-against glycation

Report

Goal. Despite numerous studies on the ability of various molecules to destroy Glycation End Products (AGES-Advanced Glycation EndProducts), none of them, as far as we know, evaluated the ability to destroy pathological cross-links within and between protein molecules. The aim of this work was to clearly show ribose-induced polymerization of albuminOne of the main proteins of the human body, responsible for maintaining normal blood composition and transporting various substances throughout the body. It also serves as a reserve source of amino acids. Albumins perform two very important functions: managing the distribution of water within the body, helping the blood transport vitamins, minerals, and medications. They are responsible for water exchange — they help retain it in the vessels and prevent it from excessively moving into the tissues (thus preventing the development of edema). Albumins influence the formation of tissue fluid, urine, and lymph, and also control the process of water absorption from the intestines., and then the ability of polyphenolic acid extracted from rosemary (Rosmarinus officinalis) and rosmarinic acid to break down pre-formed albumin polymers.

Methods. Albumin was glycated by incubation with ribose, and the resulting protein polymers were evaluated by gel-size exclusion chromatography (GC) and fluorometry. After ribose elimination by dialysis, the proteinsProteins are high-molecular organic substances consisting of alpha-amino acids linked in a chain by a peptide bond. In living organisms, the amino acid composition of proteins is determined by the genetic code. During synthesis, 20 standard amino acids are used in most cases. Many combinations of them determine the great diversity of properties of protein molecules. Proteins play a key role in the immune response and can perform transport, storage, catalytic, structural, and receptor functions. Proteins are an important part of the nutrition of animals and humans. The main sources of proteins are meat, poultry, fish, milk, nuts, legumes, and grains. were treated with rosmarinic acid, aminoguanidine, carnosine, and Alagebrium (ALT-711; Alteon) as a positive control. The degree of deglycation was determined by the ratio of the amounts of polymerized and native albumin-before and after treatment with deglycing molecules.

Results. Rosmarinic acid has been shown to destroy formed cross-links as effectively as Alagebrium. In contrast, aminoguanidine and carnosine, inhibitors of the glycation reaction, did not significantly reverse the polymerization of albumin.

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Rosmarinic acid is a natural compound belonging to the class of polyphenolsPolyphenols are a group of natural organic compounds that contain several phenolic groups (aromatic rings with hydroxyl groups -OH). They are widely distributed in plants and play an important role in their protection from ultraviolet radiation, pathogens, and oxidative stress.. It is widely distributed in plants and is known for its powerful antioxidant, anti-inflammatory, antimicrobial and other biologically active properties. Rosmarinic acid was first isolated from the rosemary plant (Rosmarinus officinalis), from which it gets its name, but is also found in many other plants such as lemon balm, sage, mint, basil, and thyme.

Chemical structure

Rosmarinic acid is an ester formed from two phenolic compounds: caffeic acid and 3,4-dihydroxyphenylmolk acid. Its chemical formula is CHh₁₆o₈. The structure includes:

• Two aromatic rings (phenolic groups).
• Hydroxyl groups (-OH), which provide antioxidant properties.
• The carboxyl group (- COOH), which gives the compound acidic properties.

Sources of Rosemary acid

Rosmarinic acid is found in many plants, especially in the Labiaceae family. Main sources:

1. Rosemary (Rosmarinus officinalis).
2. Melissa officinalis.
3. Sage (Salvia officinalis).
4. Mint (Mentha spp.).
5. Basil (Ocimum basilicum).
6. Thyme (Thymus vulgaris).
7. Oregano (Origanum vulgare).

Biological activity and health benefits

Rosmarinic acid has a wide range of biological properties that make it a valuable compound for medicine, cosmetology and the food industry.

1. Antioxidant activity

Rosemary acid is a powerful antioxidant that can neutralize free radicals and prevent oxidative stress. This is achieved by:

• Inhibition of the formation of reactive oxygen species (ROS).
• Increases in the activity of antioxidant enzymesEnzymes are proteins that accelerate chemical reactions in the body. They ensure the occurrence of metabolic processes such as food digestion, energy release, cell formation, and many others. such as superoxide dismutase (SOD) and glutathione peroxidase (GPx).
• Chelation of metal ions that can catalyze oxidative reactions.

2. Anti-inflammatory effect

Rosemary acid suppresses inflammatory processes by:

• Inhibition of cyclooxygenase (COX) and lipoxygenase (LOX) enzymes involved in the synthesis of pro-inflammatory mediators (prostaglandins and leukotrienes).
• Reduce the level of pro-inflammatory cytokines such as TNF-α, IL-1β and IL-6.
• Inhibition of activation of NF-kB, a key transcription factor regulating inflammatory responses.

3. Antimicrobial activity

Rosemary acid has antibacterial, antiviral and antifungal properties. She:

• Violates the integrity of the cell membranes of microorganisms.
• Inhibits the growth of bacteria such as Staphylococcus aureus and Escherichia coli.
• Inhibits the replication of viruses, including the herpes virus.

4. Neuroprotective effect

Rosemary acid protects neurons from damage caused by oxidative stress and inflammation. She:

• Reduces neuroinflammation.
• Prevents neuronal death in neurodegenerative diseases such as Alzheimer’s and Parkinson’s.
• Improves cognitive function and memory.

5. Antidiabetic effect

Rosemary acid helps control blood sugar levels by::

• Increases the sensitivity of cells to insulin.
• Inhibition of enzymes involved in the breakdown of carbohydrates (for example, alpha-glucosidase).

6. Cardioprotective effect

Rosemary acid protects the cardiovascular system by:

• Reduce the level of cholesterol and triglycerides in the blood.
• Improvement of vascular endothelial function.
• Prevent the oxidation of low-density lipoproteins (LDL), which reduces the risk of atherosclerosis.

7. Anti-inflammatory effect on the skin

Rosemary acid is used in cosmetology for:

• Reduces inflammation and redness of the skin.
• UV protection.
• Accelerate wound healing.

Protection against fibrosis:

• Studies show that rosmarinic acid can slow the development of liver fibrosis by suppressing the activation of stellate cells, which play a key role in scar tissue formation.

Application of Rosemary acid

1. Medicine:
   • It is used as a supplement for the treatment of inflammatory diseases, diabetes and neurodegenerative disorders.
   • It is a part of drugs to improve immunity and protect against infections.
2. Cosmetology:
   • It is added to creams, serums and lotions to protect the skin from aging and damage.
   • It is used in the treatment of acne and other inflammatory skin diseases.
3. Food processing industry:
   • It is used as a natural preservative due to its antimicrobial properties.
   • It is added to functional foods to increase their antioxidant activity.

Safety and side effects

Rosemary acid is considered a safe compound when consumed in moderation. However, in high doses, it can cause:

• Allergic reactions in sensitive people.
• Disorders of the gastrointestinal tract (for example, nausea or diarrhea).

Conclusion

Rosmarinic acid is a multifunctional compound with a wide range of biological activity. Its antioxidant, anti-inflammatory, antimicrobial and neuroprotective properties make it a valuable component for medicine, cosmetology and the food industry. Research continues to reveal new applications of this unique polyphenol to improve health and quality of life.