Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study-Reference-Cited by-同舟云学术

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Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study

Published:2024-05 Issue: Volume:268 Page:131632
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Phyo Su Hlaing,Ghamry Mohamed,Bao Guina,Zeng Aoqiong,Zhao Wei

Publisher

Elsevier BV

Reference64 articles.

1. Dietary advanced glycation end-products: perspectives linking food processing with health implications;Zhang;Compr. Rev. Food Sci. Food Saf.,2020

2. The inhibition of oleanolic acid on protein non-enzymatic glycation;Ding;LWT,2020

3. Inhibition of advanced glycation endproduct formation by foodstuffs;Wu;Food Funct.,2011

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

5. Advanced glycation endproducts in food and their effects on health;Poulsen;Food Chem. Toxicol.,2013

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