Antiglycating Effect of Phenolics from the Chilean Currant
Chilean native berries
advanced glycation end products
glyoxal
phenolic compounds
protein crosslinking
quinoproteins
Journal
Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981
Informations de publication
Date de publication:
25 Apr 2021
25 Apr 2021
Historique:
received:
04
03
2021
revised:
07
04
2021
accepted:
09
04
2021
entrez:
30
4
2021
pubmed:
1
5
2021
medline:
1
5
2021
Statut:
epublish
Résumé
Numerous dietary polyphenols possess antiglicating activity, but the effects of thermal treatment on this activity are mostly unknown. The effect of thermal treatment in the antiglycating activity of polyphenolic enriched extracts (PEEs) from
Identifiants
pubmed: 33922890
pii: antiox10050665
doi: 10.3390/antiox10050665
pmc: PMC8146124
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Research Directorate of the Universidad de Talca
ID : grant awarded to F.A.
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