Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables-Reference-Cited by-同舟云学术

Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables

Published:2023 Issue:4 Volume:14 Page:2034-2044
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Gao Qingchao¹^ORCID,Ma Rong²,Shi Lu¹,Wang Shulin²,Liang Ying¹,Zhang Zhiyong¹

Affiliation:

1. Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing, 210014, China

2. College of agriculture and animal husbandry, Qinghai University, Xining, 810016, China

Abstract

Anthocyanins may be effective bioactive constituents to reduce the potential risk of chronic diseases induced by glycation and inflammation.

Funder

National Key Research and Development Program of China

Jiangsu Agricultural Science and Technology Innovation Fund

Earmarked Fund for China Agriculture Research System

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03645B

Reference47 articles.

1. Anti-glycation, Carbonyl Trapping and Anti-inflammatory Activities of Chrysin Derivatives

2. Accumulation of Toxic Advanced Glycation End-Products Induces Cytotoxicity and Inflammation in Hepatocyte-Like Cells Differentiated from Human Induced Pluripotent Stem Cells

3. Methylglyoxal-Derived Advanced Glycation End Product (AGE4)-Induced Apoptosis Leads to Mitochondrial Dysfunction and Endoplasmic Reticulum Stress through the RAGE/JNK Pathway in Kidney Cells

4. Advanced glycation end products induce differential structural modifications and fibrillation of albumin

5. An Inflammation-Centric View of Neurological Disease: Beyond the Neuron

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