SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 5, Issue 10, 2014, Pages 2656-2661

Treatment of proteins with dietary polyphenols lowers the formation of AGEs and AGE-induced toxicity

(4) Zhang, Xinchen a Hu, Shuting a Chen, Feng b Wang, Mingfu a

a UNIVERSITY OF HONG KONG (Hong Kong)

b PEKING UNIVERSITY (China)

Author keywords

[No Author keywords available]

Indexed keywords

ADVANCED GLYCATION END PRODUCT; CASEIN; CATECHIN; CHLOROGENIC ACID; CINNAMIC ACID DERIVATIVE; DEPSIDE; FLAVANONE DERIVATIVE; GLUCOSE; LYSINE; N(6)-CARBOXYMETHYLLYSINE; NARINGENIN; PHLORETIN; POLYPHENOL; REACTIVE OXYGEN METABOLITE; ROSMARINIC ACID;

ANALOGS AND DERIVATIVES; CELL CULTURE; CELL PROLIFERATION; CHEMICAL STRUCTURE; DRUG EFFECTS; GLYCOSYLATION; HEAT; HUMAN; METABOLISM; OXIDATIVE STRESS;

CASEINS; CATECHIN; CELL PROLIFERATION; CELLS, CULTURED; CHLOROGENIC ACID; CINNAMATES; DEPSIDES; FLAVANONES; GLUCOSE; GLYCOSYLATION; GLYCOSYLATION END PRODUCTS, ADVANCED; HOT TEMPERATURE; HUMANS; LYSINE; MODELS, MOLECULAR; OXIDATIVE STRESS; PHLORETIN; POLYPHENOLS; REACTIVE OXYGEN SPECIES;

ALDEHYDES; FLAVONOIDS; GLYCOSYLATION; NUTRITION; PROTEINS;

ADVANCED GLYCATION END PRODUCTS; ANTI-OXIDANT ACTIVITIES; CARBOXYMETHYLLYSINE; CHLOROGENIC ACIDS; HARMFUL COMPOUNDS; INHIBITORY ACTIVITY; RETINAL PIGMENT EPITHELIAL; THERMAL FOOD PROCESSING;

THERMAL PROCESSING (FOODS);

EID: 84907812350 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00244j Document Type: Article

Times cited : (34)

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