2022 年 9 巻 2 号 p. 55-62
Accumulation of advanced glycation end products (AGEs) in the body due to glycative stress is a factor in the progression and development of aging and lifestyle-related diseases. Oxidation is one of the accelerators of glycative stress because it promotes the formation of AGEs. On the contrary, glycative stress suppression includes suppression of postprandial hyperglycemia, suppression of AGE generation, and degradation and excretion of AGEs. Various vegetables and herbs have already been reported to have antiglycative effects. In this study, for the purpose of verifying the usefulness of glycative stress suppression materials, we focused on eggplant as a vegetable that can be consumed as a familiar food, and verified its antiglycative effect and antioxidative effect. Seven commercial eggplant varieties were used as samples. Samples were tested for changes in effects among eggplant varieties and after, four types of cooking (baked, fried, boiled, and nukazuke [rice bran pickles]). In addition, the amounts of chlorogenic acid and anthocyanin, the major components of eggplant, were measured and their relationship to the antiglycative and antioxidative effects were verified. All eggplant varieties tested showed antiglycative and antioxidative effects. The difference between the varieties was 3.5-fold for antiglycation and 4.9-fold for antioxidative activity. The changes in the effects of eggplant after cooking were small for baked and fried eggplant, less than 5% change in antiglycation and less than 15% change in antioxidative activity. In contrast, after eggplant was boiled and nukazuke, the antiglycative and antioxidative effects decreased by more than 35% and 60%, respectively. It was estimated that the difference in the antiglycative and antioxidative effects of eggplant was largely influenced by the amount of chlorogenic acid. It was considered that the choice of cultivar and cooking method is important for the use of eggplant while focusing on glycative stress.
