Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices-Reference-Cited by-同舟云学术

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Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices

Published:2008-06 Issue:2 Volume:11 Page:275-281
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Dearlove Rebecca P.¹,Greenspan Phillip²,Hartle Diane K.²,Swanson Ruthann B.¹,Hargrove James L.¹

Affiliation:

1. Department of Foods and Nutrition, Department of Pharmaceutical and Biomedical Sciences, University of Georgia, Athens, Georgia

2. Nutraceutical Research Laboratories, Department of Pharmaceutical and Biomedical Sciences, University of Georgia, Athens, Georgia

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2007.536

Reference56 articles.

1. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

2. A Systematic Screening of Total Antioxidants in Dietary Plants

3. Polyphenols: food sources and bioavailability

4. Dietary Intake and Bioavailability of Polyphenols

5. Inflammation as the Key Interface of the Medical and Nutrition Universes: A Provocative Examination of the Future of Clinical Nutrition and Medicine

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