In vitro investigation on the antiglycative and carbonyl trapping activities of hydroxytyrosol

Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditions

(2015) Marta Navarro et al.   FOOD CHEMISTRY

Creatine Is a Scavenger for Methylglyoxal under Physiological Conditions via Formation of N-(4-Methyl-5-oxo-1-imidazolin-2-yl)sarcosine (MG-HCr)

(2015) Jürgen Löbner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carbonyl trapping and antiglycative activities of olive oil mill wastewater

(2015) Marta Navarro et al.   Food & Function

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

(2014) Michael Hellwig et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Olive Leaf Extracts Are a Natural Source of Advanced Glycation End Product Inhibitors

(2013) Vassiliki G. Kontogianni et al.   JOURNAL OF MEDICINAL FOOD

Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims

(2013) Sandra Martín-Peláez et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Human absorption and metabolism of oleuropein and hydroxytyrosol ingested as olive (Olea europaeaL.) leaf extract

(2013) Martin de Bock et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

(2012) Marta Mesías et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Distribution of olive oil phenolic compounds in rat tissues after administration of a phenolic extract from olive cake

(2011) Aida Serra et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

(2011) Xiaofang Peng et al.   Food & Function

Inhibition of advanced glycation endproduct formation by foodstuffs

(2011) Chi-Hao Wu et al.   Food & Function

Quantification of Nε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography–linear ion trap tandem mass spectrometry

(2010) Céline Niquet-Léridon et al.   FOOD CHEMISTRY

Hypoglycemic and antioxidant effects of phenolic extracts and purified hydroxytyrosol from olive mill waste in vitro and in rats

(2009) Khaled Hamden et al.   CHEMICO-BIOLOGICAL INTERACTIONS

The Maillard reaction in the human body. The main discoveries and factors that affect glycation

(2009) F.J. Tessier   PATHOLOGIE BIOLOGIE

Bioavailability of olive oil phenolic compounds in humans

(2008) R. de la Torre   INFLAMMOPHARMACOLOGY