Eucommia ulmoides extracts prevent the formation of advanced glycation end products-Reference-Cited by-同舟云学术

Eucommia ulmoides extracts prevent the formation of advanced glycation end products

Published:2016 Issue:6 Volume:7 Page:2566-2573
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Sugawa Hikari¹²³⁴⁵,Ohno Rei-ichi¹²³⁴⁵,Shirakawa Jun-ichi¹²³⁴⁵,Nakajima Akari⁶⁷⁸⁵,Kanagawa Amane⁶⁷⁸⁵,Hirata Tetsuya⁹¹⁰⁵,Ikeda Tsuyoshi¹¹¹²⁵,Moroishi Narumi¹²³⁴⁵,Nagai Mime¹²³⁴⁵,Nagai Ryoji¹²³⁴⁵

Affiliation:

1. Laboratory of Food and Regulation Biology

2. Department of Bioscience

3. School of Agriculture

4. Tokai University

5. Japan

6. Department of Food and Nutrition

7. Laboratory of Nutritional Science and Biochemistry

8. Japan Women's University

9. R & D Center

10. Kobayashi Pharmaceutical Co. Ltd

11. Faculty of Pharmaceutical Sciences

12. Sojo University

Abstract

Proteins non-enzymatically react with reducing sugars to form advanced glycation end-products (AGEs), resulting in the induction of protein denaturation.

Funder

Japan Society for the Promotion of Science

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01563D

Reference50 articles.

1. Detection of AGEs as markers for carbohydrate metabolism and protein denaturation

2. World Health Organization , Global status report on noncommunicable diseases, 2010, ISBN 978 92 4 068645 8 (PDF). http://www.who.int/nmh/publications/ncd_report_full_en.pdf

3. Accumulation of advanced glycation end products of the Maillard reaction with age in human hippocampal neurons

4. Ultrastructure of nonenzymatically glycated mesangial matrix in diabetic nephropathy

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Prenylflavonoids isolated from Epimedii Herba show inhibition activity against advanced glycation end-products;Frontiers in Chemistry;2024-05-31

2. In vitro evaluation of the anti-diabetic potential of soymilk yogurt and identification of inhibitory compounds on the formation of advanced glycation end-products;Food Bioscience;2022-12

3. Neuroendocrine–Immune Regulatory Network of Eucommia ulmoides Oliver;Molecules;2022-06-08

4. Protein Modification with Ribose Generates Nδ-(5-hydro-5-methyl-4-imidazolone-2-yl)-ornithine;International Journal of Molecular Sciences;2022-01-22

5. Anti-Diabetic Activity of Soymilk Yogurt and Identification of Inhibitory Compounds on the Formation of Advanced Glycation End-Products;SSRN Electronic Journal;2022