Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies-Reference-Cited by-同舟云学术

Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies

Published:2022-12 Issue: Volume:16 Page:100515
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Chen Yen-Tung,Lin You-Yu,Pan Min-Hsiung,Ho Chi-Tang,Hung Wei-Lun

Funder

Taipei Medical University

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

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3. The role of advanced glycation end products in aging and metabolic diseases: Bridging association and causality;Chaudhuri;Cell Metabolism,2018

4. Determination of advanced glycation endproducts in cooked meat products;Chen;Food Chemistry,2015

5. Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leaves;Chen;Food Chemistry,2007

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