High Phenolic Beer Inhibits Protein Glycation in Vitro-Reference-Cited by-同舟云学术

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High Phenolic Beer Inhibits Protein Glycation in Vitro

Published:2017-01 Issue:1 Volume:75 Page:1-5
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Elrod Susan M.¹,Greenspan Phillip²,Hofmeister Erik H.³

Affiliation:

1. Department of Pharmaceutical Sciences, South University School of Pharmacy, Columbia, SC, U.S.A.

2. Department of Pharmaceutical and Biomedical Sciences, University of Georgia College of Pharmacy, Athens, GA, U.S.A.

3. Department of Small Animal Medicine and Surgery, University of Georgia College of Veterinary Medicine, Athens, GA, U.S.A.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2017-1323-01

Reference27 articles.

1. Advanced glycation endproducts—role in pathology of diabetic complications

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices

4. Inhibition of Nonenzymatic Protein Glycation by Pomegranate and Other Fruit Juices

5. Formation of an Aminoreductone from Glucose

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3. Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products;Food Chemistry;2020-05

4. Relationship between Phenolic and Antioxidant Concentration of Humulus lupulus and Alpha Acid Content;Journal of the American Society of Brewing Chemists;2019-04-03

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