Mechanism of antiglycating properties of syringic and chlorogenic acids in in vitro glycation system

Author:

Bhattacherjee Abhishek,Datta Abhijit

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Newer insights in drugs inhibiting formation and accumulation of advanced glycation end products;Alam;Journal of Biochemical Technology,2013

2. Carbohydrate autoxidation reactions accelerate Maillard reaction damage to proteins in vivo;Baynes;Redox Report,1994

3. Fructose-induced modifications of myoglobin: Change of structure from met (Fe3+) to oxy (Fe2+) form;Bhattacherjee;International Journal of Biological Macromolecules,2011

4. Inhibitory effect of Piper betle Linn. leaf extract on protein glycation — Quantification and characterization of the antiglycation components;Bhattacherjee;Indian Journal of Biochemistry & Biophysics,2013

5. Isolation and characterization of methanol soluble fraction of Alternanthera philoxeroides (Mart.) — Evaluation of their antioxidant, α-glucosidase inhibitory and antimicrobial activity in in vitro systems;Bhattacherjee;Natural Product Research,2014

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