Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties-Reference-Cited by-同舟云学术

Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties

Published:2018 Issue:6 Volume:9 Page:3398-3407
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lin Jing¹²³⁴⁵^ORCID,Gwyneth Tan Yuan Xin¹²³⁴⁵,Leong Lai Peng¹²³⁴⁵,Zhou Weibiao¹²³⁴⁵^ORCID

Affiliation:

1. Food Science & Technology Programme

2. c/o Department of Chemistry

3. National University of Singapore

4. Singapore 117543

5. Singapore

Abstract

Quercetin, a natural antiglycative agent, was incorporated into steamed bread to produce a functional food that has high potential to lower the risk of diabetes.

Funder

Agency for Science, Technology and Research

National University of Singapore

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00818C

Reference41 articles.

1. Global Prevalence of Diabetes

2. Naturally occurring inhibitors against the formation of advanced glycation end-products

3. Advanced Glycation End Products (AGE) and Diabetes: Cause, Effect, or Both?

4. Diet-Derived Advanced Glycation End Products Are Major Contributors to the Body's AGE Pool and Induce Inflammation in Healthy Subjects

5. Ilex paraguariensis extracts inhibit AGE formation more efficiently than green tea

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