Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

Food Research International

Volumn 62, Issue , 2014, Pages 1120-1126

  Mesias M ^a   Navarro, M ^a   Martinez Saez N ^b   Ullate, M ^b   del Castillo, M D ^b   Morales, F J ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Advanced glycation endproducts (AGEs); Carbonyl trapping; Coffee silverskin extract; Glycation; In vitro glycation inhibitors

Indexed keywords

CAFFEINE; GLYCOSYLATION; PROTEINS;

ADVANCED GLYCATION END PRODUCTS; CARBONYL TRAPPING; COFFEE SILVERSKIN; GLYCATION; IN-VITRO;

COFFEE;

EID: 84904607523     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.058     Document Type: Article

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