Comprehensive analysis of the anti-glycation effect of peanut skin extract

Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins

(2020) Ibrahim Khalifa et al.   BIOORGANIC CHEMISTRY

Use of agro‐industrial residues as potent antioxidant, antiglycation agents, and α‐amylase and pancreatic lipase inhibitory activity

(2020) Annayara Celestina Ferreira Fernandes et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Structural characterization of native and oxidized procyanidins (condensed tannins) from coffee pulp (Coffea arabica) using phloroglucinolysis and thioglycolysis-HPLC-ESI-MS

(2020) Jorge E. Wong-Paz et al.   FOOD CHEMISTRY

Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes

(2020) W. Błaszczak et al.   FOOD CHEMISTRY

Influence of Hydroxyl Substitution on the Suppression of Flavonol in Harmful Glycation Product Formation and the Inhibition Mechanism Revealed by Spectroscopy and Mass Spectrometry

(2020) Lu Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro

(2020) Man-yu Lan et al.   Journal of Functional Foods

C-ring cleavage metabolites of catechin and epicatechin enhanced antioxidant activities through intestinal microbiota

(2020) Wanbing Chen et al.   FOOD RESEARCH INTERNATIONAL

Protein glycation and oxidation inhibitory activity of Centella asiatica phenolics (CAP) in glucose-mediated bovine serum albumin glycoxidation

(2020) Fredrick Nwude Eze et al.   FOOD CHEMISTRY

Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism

(2019) Davide Tagliazucchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative studies of interaction of β-lactoglobulin with three polyphenols

(2019) Jinhui Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Spectroscopic Technique-Based Comparative Investigation on the Interaction of Theaflavins with Native and Glycated Human Serum Albumin

(2019) Jinhui Xu et al.   MOLECULES

The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral, and docking investigations

(2019) Remah Sobhy et al.   BIOORGANIC CHEMISTRY

Mitigation of isoquercitrin on β-lactoglobulin glycation: Insight into the mechanisms by mass spectrometry and interaction analysis

(2019) Tian-xin Ma et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Polyphenols and AGEs/RAGE axis. Trends and challenges

(2019) Ileana González et al.   FOOD RESEARCH INTERNATIONAL

Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review

(2019) Majid Khan et al.   FOOD RESEARCH INTERNATIONAL

Procyanidin from peanut skin induces antiproliferative effect in human prostate carcinoma cells DU145

(2018) Liang Chen et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Nelumbo nucifera leaf extracts inhibit the formation of advanced glycation end-products and mechanism revealed by Nano LC-Orbitrap-MS/MS

(2018) Lu Zhang et al.   Journal of Functional Foods

Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal

(2017) Yixiao Shen et al.   FOOD CHEMISTRY

Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

(2017) Jingjing Jia et al.   FOOD CHEMISTRY

Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques

(2016) Tatiane L.C. Oldoni et al.   FOOD CHEMISTRY

Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy

(2016) Amna Sahar et al.   JOURNAL OF FOOD ENGINEERING

Structural changes of ultrasonicated bovine serum albumin revealed by hydrogen–deuterium exchange and mass spectrometry

(2014) Qiuting Zhang et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Essential Structural Requirements and Additive Effects for Flavonoids to Scavenge Methylglyoxal

(2014) Xi Shao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of advanced glycation end products by red grape skin extract and its antioxidant activity

(2013) Nattha Jariyapamornkoon et al.   BMC Complementary and Alternative Medicine

Preparation of A-type proanthocyanidin dimers from peanut skins and persimmon pulp and comparison of the antioxidant activity of A-type and B-type dimers

(2013) Xiao-qian Dong et al.   FITOTERAPIA

Advanced glycation endproducts in food and their effects on health

(2013) Malene W. Poulsen et al.   FOOD AND CHEMICAL TOXICOLOGY

Structures and Antioxidant and Intestinal Disaccharidase Inhibitory Activities of A-Type Proanthocyanidins from Peanut Skin

(2013) Huiwen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)

(2013) Dorota Szawara-Nowak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anti-inflammatory and Anti-melanogenic Proanthocyanidin Oligomers from Peanut Skin

(2012) Takanori Tatsuno et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Flavour chemistry of methylglyoxal and glyoxal

(2012) Yu Wang et al.   CHEMICAL SOCIETY REVIEWS

Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS

(2012) Shuyi Li et al.   FOOD CHEMISTRY

Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls

(2012) Qian Wu et al.   FOOD CHEMISTRY

Phytochemicals from berries and grapes inhibited the formation of advanced glycation end‐products by scavenging reactive carbonyls

(2011) Wei Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Thermodynamics and Kinetics of Glyoxal Dimer Formation:  A Computational Study

(2007) Jeremy Kua et al.   JOURNAL OF PHYSICAL CHEMISTRY A