Chondroprotective effects of purple corn anthocyanins on advanced glycation end products induction through suppression of NF-κB and MAPK signaling

Chuntakaruk H, Kongtawelert P, Pothacharoen P · Scientific Reports

AGE exposure drove glycosaminoglycan and uronic acid out of cartilage explants; anthocyanins reduced that loss, and in chondrocytes suppressed the NF-κB and MAPK signalling the AGEs switched on. One of the few experiments that links dietary glycation products and a dietary polyphenol in the same cartilage preparation.

Population

Human articular cartilage explants and chondrocytes exposed to advanced glycation end products

Intervention

Purple corn anthocyanins (cyanidin-, pelargonidin- and peonidin-3-O-glucoside) and the metabolite protocatechuic acid

Comparator

AGE-exposed cartilage without anthocyanins

Limitations

Explant and cell culture. Purple corn, not cherry, is the source; the shared claim is about anthocyanins as a class.