Comparison of anti-glycation capacities of several herbal infusions with that of green tea

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 768-774

  Ho, Su Chen ^a   Wu, Szu Pei ^a   Lin, Shyh Mirn ^b   Tang, Ya Li ^b  

^a YUANPEI UNIVERSITY   (Taiwan)

^b CHUNG HWA UNIVERSITY OF MEDICAL TECHNOLOGY   (Taiwan)

Author keywords

Advanced glycation end products; Anti glycation; Flavonoid; Herbs; Phenolics

Indexed keywords

ADVANCED GLYCATION END PRODUCT; FLAVONOID; GLUCOSE; HERBACEOUS AGENT; METHYLGLYOXAL; PHENOL DERIVATIVE; TANNIN;

ANTIGLYCATION ACTIVITY; ARTICLE; ATTENUATION; COMPARATIVE STUDY; CONTROLLED STUDY; CYMBOPOGON CITRATUS; DRUG ACTIVITY; MELISSA OFFICINALIS; MENTHA; MENTHA LONGIFOLIA; PROTEIN GLYCOSYLATION; ROSEMARY; SALVIA OFFICINALIS; TEA; VERBENACEAE;

CAMELLIA SINENSIS; MENTHA; ROSMARINUS OFFICINALIS; VERBENA OFFICINALIS;

EID: 77951651542     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.051     Document Type: Article

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