The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media-Reference-Cited by-同舟云学术

The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media

Published:2020 Issue:6 Volume:11 Page:5396-5408
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wu Qian¹²³⁴⁵^ORCID,Tang Shimiao¹²³⁴⁵^ORCID,Zhang Liang⁶⁷⁸⁹^ORCID,Xiao Jinsong¹⁰¹¹¹²¹³,Luo Qing¹²³⁴⁵,Chen Yuanyuan¹²³⁴⁵,Zhou Mengzhou¹²³⁴⁵,Feng Nianjie¹²³⁴⁵,Wang Chao¹²³⁴⁵

Affiliation:

1. Key Laboratory of Fermentation Engineering (Ministry of Education)

2. Hubei Key Laboratory of Industrial Microbiology

3. National “111” Center for Cellular Regulation and Molecular Pharmaceutics

4. Hubei Research Center of Food Fermentation Engineering and Technology

5. Hubei University of Technology

6. State Key Laboratory of Tea Plant Biology and Utilization

7. Anhui Agricultural University

8. Hefei

9. P.R. China

10. Beijing Engineering and Technology Research Center of Food Additives

11. Beijing Technology & Business University (BTBU)

12. Beijing 100048

13. China

Abstract

Catechin has a good inhibitory effect on advanced glycation end product (AGE) formation in alcoholic media, which is generated by Maillard reaction is closely related to diabetes.

Funder

National Natural Science Foundation of China

Hubei Provincial Department of Education

Hubei University of Technology

National Basic Research Program of China

State Key Laboratory of Tea Plant Biology and Utilization

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02887K