Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage-Reference-Cited by-同舟云学术

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Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage

Published:2019-09 Issue: Volume:112 Page:108245
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wu Qian,Luo Qing,Xiao Jinsong,Tang Shimiao,Chen Yuanyuan,Shen Yang,Xu Ning,Zhou Mengzhou,Hu Yong,Wang Chao,Feng Nianjie

Funder

Nature Science Foundation of Hubei Province

Hubei University of Technology

Beijing Engineering and Technology Research Center

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Antioxidant and free radical scavenging activity of iron chelators;Adjimani;Toxicology Reports,2015

2. Reduction of advanced glycation end-products levels and inhibition of RAGE signaling decreases rat vascular calcification induced by diabetes;Brodeur;PLoS One,2014

3. Functional properties of vinegar;Budak;Journal of Food Science,2014

4. Advanced glycation end-products produced systemically and by macrophages: A common contributor to inflammation and degenerative diseases;Byun;Pharmacology and Therapeutics,2017

5. Structure-activity relationship of procyanidins on advanced glycation end-products formation and corresponding mechanisms;Chen;Food Chemistry,2018

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1. Research on the effect of processing methods on ginseng quality and key technologies for improvement;Chinese Journal of Analytical Chemistry;2024-07

2. Modulatory effects of tryptophan on advanced glycation end products formation and flavor enhancement in high-protein intermediate-moisture food during storage;LWT;2024-04

3. Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals;Fermentation;2024-02-28

4. Phenolic Profile and Bioactivity Changes of Lotus Seedpod and Litchi Pericarp Procyanidins: Effect of Probiotic Bacteria Biotransformation;Antioxidants;2023-11-07

5. Extraction Methods, Properties, Functions, and Interactions with Other Nutrients of Lotus Procyanidins: A Review;Journal of Agricultural and Food Chemistry;2023-09-27

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