Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 8, 2005, Pages 3167-3173

  Wu, Chi Hao ^a   Yen, Gow Chin ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; ESR; Flavonoids; Glycation; Reactive oxygen species

Indexed keywords

ADVANCED GLYCATION END PRODUCT; AMINOGUANIDINE; ANTIOXIDANT; BENZENE DERIVATIVE; FLAVANOID; FLAVONOID; FREE RADICAL; GLUCOSE; HEMOGLOBIN A1C; LACTONE DERIVATIVE; LUTEOLIN; METHYLGLYOXAL; PEPTIDE; PEPTIDE DERIVATIVE; PROTEIN; QUERCETIN; REACTIVE OXYGEN METABOLITE; RIBOSE; RUTOSIDE; SILVER;

AEROBIC METABOLISM; ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CONTROLLED STUDY; CROSS LINKING; DRUG EFFECT; ELECTRON SPIN RESONANCE; GLUCOSE ASSAY; GLYCATION; HUMAN; IC 50; IN VITRO STUDY; MODEL; PROTEIN GLYCOSYLATION; PROTEIN MODIFICATION; SPECTRUM; SPIN TRAPPING; STATISTICAL ANALYSIS;

EID: 17144387858     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048550u     Document Type: Article

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