The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age-Related Complications
Author:
Affiliation:
1. Dept. of Food Science; Univ. of Massachusetts - Amherst; 240 Chenoweth Laboratory, 102 Holdsworth Way Amherst MA 01003 U.S.A.
2. Dept. of Plant Sciences; North Dakota State Univ.; PO Box 6050 Fargo ND 58108-6050 U.S.A
Funder
Deanship of Scientific Research (DSR), at King Abdulaziz University, Jeddah,
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12376/fullpdf
Reference95 articles.
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3. Serum concentrations of advanced glycation endproducts are associated with the development of atherosclerosis as well as diabetic microangiopathy in patients with type 2 diabetes;Aso;Acta Diabetologica,2000
4. Glycation of human high density lipoprotein by methylglyoxal: Effect on HDL-paraoxonase activity;Bacchetti;Metabolism: Clinical and Experimental,2014
5. Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs;Bauchart;Journal of Nutrition,2007
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