Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities

Ellagic acid, a new antiglycating agent: its inhibition ofNϵ-(carboxymethyl)lysine

(2011) Puppala Muthenna et al.   BIOCHEMICAL JOURNAL

Control of the Maillard reaction by ferulic acid

(2011) Jose M. Silván et al.   FOOD CHEMISTRY

Advanced glycation end products inhibitors from Alpinia zerumbet rhizomes

(2011) Jamnian Chompoo et al.   FOOD CHEMISTRY

Inhibitory effect of polysaccharides from pumpkin on advanced glycation end-products formation and aldose reductase activity

(2011) Xuan Wang et al.   FOOD CHEMISTRY

Naturally occurring inhibitors against the formation of advanced glycation end-products

(2011) Xiaofang Peng et al.   Food & Function

Dietary phenolic acids attenuate multiple stages of protein glycation and high-glucose-stimulated proinflammatory IL-1β activation by interfering with chromatin remodeling and transcription in monocytes

(2010) Chi-Hao Wu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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 microalgal extracts on the formation of advanced glycation endproducts (AGEs)

(2009) Zheng Sun et al.   FOOD CHEMISTRY

Inhibitory effects of guava (Psidium guajava L.) leaf extracts and its active compounds on the glycation process of protein

(2008) Ju-Wen Wu et al.   FOOD CHEMISTRY

Protein glycation inhibitory activity of wheat bran feruloyl oligosaccharides

(2008) Jing Wang et al.   FOOD CHEMISTRY

A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods

(2008) K.A. Ross et al.   FOOD CHEMISTRY

Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples

(2008) El-Sayed Saleh Abdel-Hameed   FOOD CHEMISTRY

Cinnamon Bark Proanthocyanidins as Reactive Carbonyl Scavengers To Prevent the Formation of Advanced Glycation Endproducts

(2008) Xiaofang Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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