The inhibition of oleanolic acid on protein non-enzymatic glycation-Reference-Cited by-同舟云学术

The inhibition of oleanolic acid on protein non-enzymatic glycation

Published:2020-05 Issue: Volume:125 Page:109253
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ding Huafang,Ni Mengting,Zhang Guowen,Liao Yijing,Hu Xing,Zhang Ying,Gong Deming

Funder

State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Antioxidant and antiatherogenic activities of pentacyclic triterpenic diols and acids;Allouche;Food and Chemical Toxicology,2010

2. The pentacyclic triterpenoids in herbal medicines and their pharmacological activities in diabetes and diabetic complications;Alqahtani;Current Medicinal Chemistry,2013

3. Nordihydroguaiaretic acid prevents glycation induced structural alterations and aggregation of albumin;Awasthi;International Journal of Biological Macromolecules,2019

4. Troxerutin imparts preservative effects on albumin by preventing Maillard reaction-mediated early and advanced glycation modification;Awasthi;Journal of Biomolecular Structure & Dynamics,2017

5. Vanillin restrains non-enzymatic glycation and aggregation of albumin by chemical chaperone like function;Awasthi;International Journal of Biological Macromolecules,2016

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices;Journal of Food Protection;2024-09

2. Characterization of the covalent binding of cyanidin‐3‐glucoside to bovine serum albumin and its inhibition mechanism for advanced nonenzymatic glycosylation reactions;Journal of Food Science;2024-07-09

3. Antiglycating Effects of Spirulina platensis Aqueous Extract on Glucose‐Induced Glycation of Bovine Serum Albumin;Chemistry & Biodiversity;2024-06-18

4. Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study;International Journal of Biological Macromolecules;2024-05

5. Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing;Food Bioscience;2024-02