Inhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces-Reference-Cited by-同舟云学术

Inhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces

Published:2022-11 Issue: Volume:98 Page:105270
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Ávila Felipe,Cruz Nadia,Alarcon-Espósito Jazmin,Nina Nélida,Paillan Hernán,Márquez Katherine,Fuentealba Denis,Burgos-Edwards Alberto,Theoduloz Cristina,Vejar-Vivar Carmina,Schmeda-Hirschmann Guillermo

Funder

Universidad de Talca

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference50 articles.

1. Phenolic composition and α-glucosidase inhibition of leaves from Chilean bean landraces;Alarcon-Espósito;Plant Foods for Human Nutrition,2022

2. Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics;Anis;Food Chemistry,2020

3. Cytoprotective mechanisms mediated by polyphenols from Chilean native berries against free radical-induced damage on AGS cells;Avila;Oxidative Medicine and Cellular Longevity,2017

4. Antiglycating effect of phenolics from the Chilean currant Ribes cucullatum under thermal treatment;Ávila;Antioxidants,2021

5. The major chromophore arising from glucose degradation and oxidative stress occurrence during lens proteins glycation induced by glucose;Ávila;Molecules,2018

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