Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review-Reference-Cited by-同舟云学术

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Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review

Published:2020-04 Issue: Volume:130 Page:108933
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Khan Majid,Liu Huilin,Wang Jing^ORCID,Sun Baoguo

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Young Top-Notch Talent of High-Level Innovation and Entrepreneurs Support Program

Beijing Excellent Talents Funding for Youth Scientist Innovation Team

Teachersin Beijing Municipal Universities

Publisher

Elsevier BV

Subject

Food Science

Reference140 articles.

1. Phenolics from garcinia mangostana inhibit advanced glycation endproducts formation: Effect on amadori products, cross-linked structures and protein thiols;Abdallah;Molecules,2016

2. Cinnamic acid and its derivatives inhibit fructose-mediated protein glycation;Adisakwattana;International Journal of Molecular Sciences,2012

3. Antiglycation properties of aged garlic extract: Possible role in prevention of diabetic complications;Ahmad;The Journal of Nutrition,2006

4. Inhibitory effects of flavonoids from stem bark of Derris indica on the formation of advanced glycation end products;Anusiri;Journal of Ethnopharmacology,2014

5. Cyperus rotundus suppresses AGE formation and protein oxidation in a model of fructose-mediated protein glycoxidation;Ardestani;International Journal of Biological Macromolecules,2007

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