Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products-Reference-Cited by-同舟云学术

Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products

Published:2023-08-02 Issue:32 Volume:71 Page:12311-12324
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kong Yingfei¹,Feng Nianjie¹^ORCID,Liang Yinggang¹,Zhou Chen¹,Jiao Weiting²,Wang Jingyi¹,Zhou Mengzhou¹,Wu Qian¹^ORCID

Affiliation:

1. Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China

2. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c04265

Reference39 articles.

1. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

2. AGEs, RAGEs and s-RAGE; friend or foe for cancer

3. Advanced glycation end-products produced systemically and by macrophages: A common contributor to inflammation and degenerative diseases

4. Transformation of Free and Dipeptide-Bound Glycated Amino Acids by Two Strains ofSaccharomyces cerevisiae

5. Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health

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