Cranberry Juice Polyphenols Inhibited the Formation of Advanced Glycation End Products in Collagens, Inhibited Advanced Glycation End Product-Induced Collagen Crosslinking, and Cleaved the Formed Crosslinks-Reference-Cited by-同舟云学术

Cranberry Juice Polyphenols Inhibited the Formation of Advanced Glycation End Products in Collagens, Inhibited Advanced Glycation End Product-Induced Collagen Crosslinking, and Cleaved the Formed Crosslinks

Published:2022-12-01 Issue:49 Volume:70 Page:15560-15569
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chang Haotian¹,Johnson Elizabeth²,Khoo Christina²,Wang Weixin³,Gu Liwei¹^ORCID

Affiliation:

1. Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida 32611, United States

2. Ocean Spray Cranberries, Lakeville-Middleborough, Massachusetts 02346, United States

3. Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Greensboro, North Carolina 27411, United States

Funder

Ocean Spray Cranberries inc

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c06502

Reference40 articles.

1. Collagen Structure and Stability