Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)

LWT

Volumn 58, Issue 2, 2014, Pages 327-334

  Szawara Nowak, Dorota ^a   Koutsidis, Georgios ^b   Wiczkowski, Wiesław ^a   Zieliński, Henryk ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b NORTHUMBRIA UNIVERSITY   (United Kingdom)

Author keywords

AGEs formation; Buckwheat enhanced wheat breads; Inhibitory effect; Phenolic compounds; Quercetin; Rutin

Indexed keywords

ALCOHOLS; BODY FLUIDS; CROPS; FLAVONOIDS;

ADVANCED GLYCATION END PRODUCTS; ADVANCED GLYCATION END-PRODUCT FORMATION; BOVINE SERUM ALBUMINS; BUCKWHEAT ENHANCED WHEAT BREAD; INHIBITORY EFFECT; PHENOLIC COMPOUNDS; PRODUCT FORMATION; QUERCETIN; RUTIN; WHEAT BREADS;

PHENOLS;

BOVINAE; TRITICUM AESTIVUM;

EID: 84901273645     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.03.005     Document Type: Article

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