Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism
Author:
Affiliation:
1. Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b02357
Reference43 articles.
1. The Role of Advanced Glycation End Products in Aging and Metabolic Diseases: Bridging Association and Causality
2. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
3. Modification of Proteins In Vitro by Physiological Levels of Glucose
4. Antiglycative and neuroprotective activity of colon-derived polyphenol catabolites
5. A Perspective on the Maillard Reaction and the Analysis of Protein Glycation by Mass Spectrometry: Probing the Pathogenesis of Chronic Disease
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