Development of Evaluation Methods for Anti-Glycation Activity and Functional Ingredients Contained in Coriander and Fennel Seeds

Spices are known to have various physiological functions. We focused on the anti-glycation effects of spices, researched active ingredients in coriander (Coriandrum sativum L.) and fennel (Foeniculum vulgare) seeds, conducted experiments using human skin-derived fibroblast TIG-110 cells as a model glycation. isolated 11 compounds from two spice seeds found several substances that showed activity. A new compound (5,5′-diallyl-2,2′-diglucopyranosyl-3,3′-dimethoxy diphenyl ether) was high activity with an IC50 value 0.08 mM, thereby indicating anti-glycosylation In this study, we established glyoxal (GO)-induced glycation test method for skin cells, confirmed effect induction model, exposure GO reduced cell viability. The most stable conditions viability were be concentration 1.25 mM culture time 48 h. evaluated extracts isolates induction. qualitative quantitative analyses carboxymethyl lysine (CML), type AGE, determine relationship between AGEs. amount CML correlated. Establishing makes it possible quickly screen natural future. Moreover, results their activity, they expected used cosmetics, health foods, pharmaceutical ingredients.