Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics

2020 ◽  
Vol 315 ◽  
pp. 126265
Author(s):  
Mohammed A. Anis ◽  
Yadahally N. Sreerama
Keyword(s):  
Product Formation ◽  
Advanced Glycation ◽  
Barnyard Millet ◽  
Advanced Glycation End Product ◽  
Echinochloa Frumentacea

The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media

2020 ◽  
Vol 11 (6) ◽  
pp. 5396-5408
Author(s):  
Qian Wu ◽  
Shimiao Tang ◽  
Liang Zhang ◽  
Jinsong Xiao ◽  
Qing Luo ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Product Formation ◽  
Inhibitory Effect ◽  
Advanced Glycation ◽  
Advanced Glycation End Product

Catechin has a good inhibitory effect on advanced glycation end product (AGE) formation in alcoholic media, which is generated by Maillard reaction is closely related to diabetes.

The effect of packed red blood cell storage on arachidonic acid and advanced glycation end-product formation

2006 ◽  
Vol 54 (5) ◽  
pp. 357-362 ◽  
Author(s):  
Lidia Łysenko ◽  
Magdalena Mierzchała ◽  
Andrzej Gamian ◽  
Grażyna Durek ◽  
Andrzej Kübler ◽  
...  
Keyword(s):  
Arachidonic Acid ◽  
Blood Cell ◽  
Red Blood Cell ◽  
Product Formation ◽  
Advanced Glycation ◽  
Advanced Glycation End Product ◽  
Cell Storage
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