Cranberry phytochemicals inhibit glycation of human hemoglobin and serum albumin by scavenging reactive carbonyls

Genistein Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal

(2011) Lishuang Lv et al.   CHEMICAL RESEARCH IN TOXICOLOGY

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

(2011) Xiaofang Peng et al.   Food & Function

Urinary Excretion of Phenolic Acids in Rats Fed Cranberry†

(2010) Ronald L. Prior et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ethanol and Water Extract of Purple Sweet Potato Exhibits Anti-Atherosclerotic Activity and Inhibits Protein Glycation

(2010) Ki-Hoon Park et al.   JOURNAL OF MEDICINAL FOOD

Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders

(2010) Ronald L Prior et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Apple Polyphenols, Phloretin and Phloridzin: New Trapping Agents of Reactive Dicarbonyl Species

(2008) Xi Shao et al.   CHEMICAL RESEARCH IN TOXICOLOGY

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

Advanced lipid peroxidation end products in oxidative damage to proteins. Potential role in diseases and therapeutic prospects for the inhibitors

(2007) A Negre-Salvayre et al.   BRITISH JOURNAL OF PHARMACOLOGY

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