Inhibition of Protein Glycation by Combined Antioxidant and Antiglycation Constituents from a Phenolic Fraction of Sage (Salvia officinalis L.)
Author:
Funder
Ministère de l’Enseignement Supérieur et de la Recherche Scientifique
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-020-00838-8.pdf
Reference28 articles.
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2. Ahmed N (2005) Advanced glycation endproducts--role in pathology of diabetic complications. Diabetes Res Clin Pract 67(1):3–21. https://doi.org/10.1016/j.diabres.2004.09.004
3. Sugimoto K, Yasujima M, Yagihashi S (2008) Role of advanced glycation end products in diabetic neuropathy. Curr Pharm Des 14(10):953–961. https://doi.org/10.2174/138161208784139774
4. Xu J, Chen LJ, Yu J, Wang HJ, Zhang F, Liu Q, Wu J (2018) Involvement of advanced glycation end products in the pathogenesis of diabetic retinopathy. Cell Physiol Biochem 48(2):705–717. https://doi.org/10.1159/000491897
5. Forbes JM, Cooper ME, Oldfield MD, Thomas MC (2003) Role of advanced glycation end products in diabetic nephropathy. J Am Soc Nephrol 14(8 Suppl 3):S254–S258. https://doi.org/10.1097/01.asn.0000077413.41276.17
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