Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures
Author:
Affiliation:
1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, PR China;
2. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province, PR China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.3109/09637486.2016.1166187
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3. Mechanism of antiglycating properties of syringic and chlorogenic acids in in vitro glycation system
4. Critical review: vegetables and fruit in the prevention of chronic diseases
5. Pimagedine: a novel therapy for diabetic nephropathy
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