Inhibition of Fluorescent Advanced Glycation End-Products and N-Carboxymethyllysine Formation by Several Floral Herbal Infusions

Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion

(2011) Danuta Zielinska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison of the Antioxidant Properties of Commonly Consumed Commercial Teas

(2011) Anna Pekal et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

(2010) Su-Chen Ho et al.   FOOD CHEMISTRY

Anti-inflammatory activity of extracts from fruits, herbs and spices

(2010) Monika Mueller et al.   FOOD CHEMISTRY

The influence of beverage composition on delivery of phenolic compounds from coffee and tea

(2010) Mario G. Ferruzzi   PHYSIOLOGY & BEHAVIOR

Global estimates of the prevalence of diabetes for 2010 and 2030

(2009) J.E. Shaw et al.   DIABETES RESEARCH AND CLINICAL PRACTICE

Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins

(2009) A. Gugliucci et al.   FITOTERAPIA

Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products

(2009) Kentaro Tsuji-Naito et al.   FOOD CHEMISTRY

Antihyperglycemic effects of total flavonoids from Polygonatum odoratum in STZ and alloxan-induced diabetic rats

(2009) Xiao-Shun Shu et al.   JOURNAL OF ETHNOPHARMACOLOGY

Protective Effects of Dietary Chamomile Tea on Diabetic Complications

(2008) Atsushi Kato et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices

(2008) Rebecca P. Dearlove et al.   JOURNAL OF MEDICINAL FOOD

Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

(2007) Xiaofang Peng et al.   FOOD CHEMISTRY

Analysis of chlorogenic acids in beverages prepared from Chinese health foods and investigation, in vitro, of effects on glucose absorption in cultured Caco-2 cells

(2007) Zheng Wang et al.   FOOD CHEMISTRY