Abstract:
Advanced glycation end products resulting from non-enzymatic reaction between reducing sugars
and amino groups of proteins represent a significant pathological mechanism in numerous
chronic diseases and skin ageing. Natural compounds with anti-glycation properties have
gained considerable attention due to their potential therapeutic intervention. In this connection,
this study investigates the in vitro anti-glycation properties of the sequential extracts of alba
grade bark of Cinnamomum zeylanicum Blume (CC). Two hundred grams of alba-grade bark of
CC was sequentially extracted with 400 mL of hexane, ethyl acetate, ethanol, and water separately,
and the filtrates were concentrated and freeze-dried. Freeze-dried extracts were evaluated
in Bovine Serum Albumin (BSA)-glucose and BSA-methylglyoxal (MGO) glycation models
(n = 4 each). All sequential extracts exhibited significant (P < 0.05) dose-dependent antiglycation
activity in the BSA-glucose model, and ethanol and water extracts exhibited significant
(P < 0.05) dose-dependent anti-glycation activity in the BSA-MGO glycation model. The
IC50 values for BSA-glucose and BSA-MGO anti-glycation activities ranged from 3.05±0.28
to 172.82±2.34 μg/mL and 102.81±2.91 to 265.18±9.44 μg/mL, respectively. The ethanol
extract demonstrated the most potent anti-glycation activity in both models (IC50 BSA-glucose:
3.05±0.28 μg/mL, IC50 BSA-MGO 102.81±2.91 μg/mL). The order of potency for BSAglucose
and BSA-MGO anti-glycation activities was Ethanol > Water > Ethyl acetate > Hexane,
and Ethanol > Water, respectively. In conclusion, the results indicate that the sequential
extracts of Ceylon cinnamon possess anti-glycation activity of varying potency, suggesting their
potential for the prevention and management of numerous chronic diseases and skin ageing.
However, further research is needed for the isolation and characterisation of the active compounds
responsible for the anti-glycation activity of Ceylon cinnamon.
