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Volumn 29, Issue 23, 2015, Pages 2219-2222
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Decreased glycation and structural protection properties of γ-glutamyl-S-allyl-cysteine peptide isolated from fresh garlic scales (Allium sativum L.)
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Author keywords
advanced glycation end products; chelating; Maillard reaction; organosulphur peptide; radical scavenging
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Indexed keywords
BOVINE SERUM ALBUMIN;
GAMMA GLUTAMYL S ALLYLCYSTEINE PEPTIDE;
S ALLYLCYSTEINE;
UNCLASSIFIED DRUG;
CHELATING AGENT;
CYSTEINE;
DIPEPTIDE;
GAMMA-GLUTAMYL-S-ALLYLCYSTEINE;
GAMMA-GLUTAMYLCYSTEINE;
S-ALLYLCYSTEINE;
SCAVENGER;
ALPHA HELIX;
ARTICLE;
BETA SHEET;
DRUG ACTIVITY;
DRUG EFFECT;
DRUG MECHANISM;
GARLIC;
GLYCATION;
NONHUMAN;
PROTEIN CROSS LINKING;
PROTEIN STRUCTURE;
ANALOGS AND DERIVATIVES;
CHEMISTRY;
GLYCOSYLATION;
PROTEIN SECONDARY STRUCTURE;
CHELATING AGENTS;
CYSTEINE;
DIPEPTIDES;
FREE RADICAL SCAVENGERS;
GARLIC;
GLYCOSYLATION;
MAILLARD REACTION;
PROTEIN STRUCTURE, SECONDARY;
SERUM ALBUMIN, BOVINE;
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EID: 84942369320
PISSN: 14786419
EISSN: 14786427
Source Type: Journal
DOI: 10.1080/14786419.2014.1003065 Document Type: Article |
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Times cited : (20)
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References (5)
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