Inhibitory effects of guava (Psidium guajava L.) leaf extracts and its active compounds on the glycation process of protein

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 78-84

  Wu, Ju Wen ^a   Hsieh, Chiu Lan ^b   Wang, Hsiao Yun ^a   Chen, Hui Yin ^a  

^a CENTRAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Advanced glycation end products (AGEs); Antiglycation; Guava leaves; Phenolic compounds

Indexed keywords

1,2 DICARBONYL DERIVATIVE; ADVANCED GLYCATION END PRODUCT; ALBUMIN; AMINOGUANIDINE; CATECHIN; FERROUS ION; FERULIC ACID; GALLIC ACID; GLUCOSE; GUAVA EXTRACT; NITROBLUE TETRAZOLIUM; PHENOL DERIVATIVE; POLYPHENOL; POLYPHENON 60; QUERCETIN; UNCLASSIFIED DRUG;

AMADORI REARRANGEMENT; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CHEMICAL MODEL; CONTROLLED STUDY; DIABETES MELLITUS; DRUG EFFECT; GUAVA; HYPERGLYCEMIA; INCUBATION TIME; MEDICINAL PLANT; NONHUMAN; OXIDATIVE STRESS; PLANT LEAF; PROTEIN GLYCOSYLATION; PROTEIN MODIFICATION; TEA;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 53149123977     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.025     Document Type: Article

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