Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 854-859

  Tsuji Naito, Kentaro ^a   Saeki, Hiroshi ^a   Hamano, Miyuki ^a  

^a KoMasaldl and Masami Saitoh: Souken Corporation   (Japan)

Author keywords

AGEs; Antioxidant; Chrysanthemum indicum L.; Chrysanthemum morifolium R.; Flavonoid; Glycation

Indexed keywords

6 N CARBOXYMETHYLLYSINE; ADVANCED GLYCATION END PRODUCT; APIGENIN; CAFFEIC ACID; CHLOROGENIC ACID; CHRYSANTHEMUM EXTRACT; FLAVONOID; FRUCTOSE; GLUCOSE; KAEMPFEROL; PENTOSIDINE; POLYPHENOL;

AGING; ARTICLE; ATMOSPHERIC PRESSURE; CHRYSANTHEMUM; CHRYSANTHEMUM INDICUM; CHRYSANTHEMUM MORIFOLIUM; CONTROLLED STUDY; DIABETES MELLITUS; FLUORESCENCE; GLYCATION; HOPE; IONIZATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PATHOGENESIS;

CHRYSANTHEMUM; CHRYSANTHEMUM INDICUM; CHRYSANTHEMUM X MORIFOLIUM;

EID: 67349108651     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.042     Document Type: Article

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