Effect of resveratrol and curcumin on formation of N‐Carboxymethyl lysine and its intracellular oxidative stress-Reference-Cited by-同舟云学术

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Effect of resveratrol and curcumin on formation of N‐Carboxymethyl lysine and its intracellular oxidative stress

Published:2021-08-27 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Golchinfar Zahra¹²,Tabibiazar Mahnaz²^ORCID,Abdi Fardin¹²,Taghvimi Arezou³,Roufegarinejad Leila⁴

Affiliation:

1. Student Research Committee Tabriz University of Medical Science Tabriz Iran

2. Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran

3. Biotechnology Research Centre Tabriz University of Medical Science Tabriz Iran

4. Department of Food Science and Technology Tabriz Branch Islamic Azad University Tabriz Iran

Funder

Tabriz University of Medical Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15313

Reference55 articles.

1. Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction

2. Curcumin against advanced glycation end products (AGEs) and AGEs-induced detrimental agents

3. Glycated albumin: an overview of the In Vitro models of an In Vivo potential disease marker

4. Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal

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

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3. Application of Formulation Principles to Stability Issues Encountered During Processing, Manufacturing, and Storage of Drug Substance and Drug Product Protein Therapeutics;Journal of Pharmaceutical Sciences;2023-11

4. Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes (Curcuma longa L.);Foods;2022-11-14

5. Interaction of polyphenols with food components: Safety, quality and nutritional aspects: Editorial;International Journal of Food Science & Technology;2022-10-10

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