Metabolic Profiling and Anti-Glycation Assessment of Key Polyphenols in Seven Sakura Varieties with Simulated in Vitro Digestion

In recent years, plant-derived polyphenols have shown excellent anti-glycation effects. Sakura flower, as a traditional edible flower, has been confirmed to offer various health benefits. However, the bioactive components responsible for their anti-glycation activity remain unclear. This study compared the anti-glycation effects of seven Sakura varieties and explored the metabolic processes of key polyphenols. We initially performed metabolic analysis to identify major polyphenols. Multivariate data analysis revealed that the key anti-glycation polyphenols are 5-O-caffeoylquinic acid (5-OCA), 3-O-caffeoylquinic acid (3-OCA), and caffeic acid. Cerasus serrulata ‘Kanzan’ extract with the best anti-glycation effect contained the highest content of 5-OCA, 3-OCA, and caffeic acid. Furthermore, the simulated digestion revealed interesting findings: 5-OCA was partially isomerized to 3-OCA in gastric phase. Both of them were metabolized to caffeic acid in intestinal phase, contributing to their anti-glycation effect eventually. Overall, our study provides a theoretical basis for developing oral anti-glycation products derived from Sakura flowers.