Olive leaf extract concentrated in hydroxytyrosol attenuates protein carbonylation and the formation of advanced glycation end products in a hepatic cell line (HepG2)-Reference-Cited by-同舟云学术

Olive leaf extract concentrated in hydroxytyrosol attenuates protein carbonylation and the formation of advanced glycation end products in a hepatic cell line (HepG2)

Published:2017 Issue:3 Volume:8 Page:944-953
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Navarro Marta,Morales Francisco J.^ORCID,Ramos Sonia

Funder

Consejo Superior de Investigaciones Científicas

European Regional Development Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01738J

Reference44 articles.

1. Quantitative screening of advanced glycation endproducts in cellular and extracellular proteins by tandem mass spectrometry

2. Advanced glycation endproducts in ageing and Alzheimer's disease

3. Advanced Glycation End Products and Oxidative Stress in Type 2 Diabetes Mellitus

4. The role of AGEs in aging: causation or correlation

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

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