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Aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic extract in vitro

Protein glycation involves formation of early (Amadori) and late advanced glycation endproducts (AGEs) together with free radicals via autoxidation of glucose and Amadori products. Glycation and increased free radical activity underlie the pathogenesis of diabetic complications. This study investiga...

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Detalles Bibliográficos
Autores principales:	Elosta, Abdulhakim, Slevin, Mark, Rahman, Khalid, Ahmed, Nessar
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5209668/ https://www.ncbi.nlm.nih.gov/pubmed/28051097 http://dx.doi.org/10.1038/srep39613

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