Inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products formation in a bovine serum albumin–fructose model

Summary This study investigated the inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products (fAGEs) formation in a bovine serum albumin (BSA)–fructose model. Model systems of BSA and fructose were prepared, and curcumin or piperine was added. fAGEs and BSA oxidation product (dityrosine, kynurenine and N'‐formylkynurenine) contents were determined. The results showed that fAGEs content decreased with increasing concentration of curcumin and piperine ( P < 0.05). Addition of curcumin and piperine at 160 µg mL −1 could inhibit fluorescent AGEs by 100% and 93% respectively. Dityrosine and N'‐formylkynurenine contents decreased as curcumin and piperine concentration increased ( P < 0.05). Furthermore, the result of principal component analysis indicated that curcumin and piperine markedly impeded BSA oxidation, resulting in a lower level of fAGEs in model systems. Therefore, adding curcumin and piperine may facilitate reduced fAGEs levels in BSA–fructose model.