Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds

Pyrraline, a typical kind of advanced glycation end product, has been found to contribute to the development of pathologies associated with ageing and diabetes mellitus. In the study, phenolic compounds extracted from highland barley whole grain (HBWG) and vinasse (HBVN) were used to inhibit pyrrali...

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Detalles Bibliográficos
Autores principales: Zhang, Dianwei, Zhu, Pei, Han, Luxuan, Chen, Xiaomo, Liu, Huilin, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156036/
https://www.ncbi.nlm.nih.gov/pubmed/34067809
http://dx.doi.org/10.3390/foods10051109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156036/
https://www.ncbi.nlm.nih.gov/pubmed/34067809
http://dx.doi.org/10.3390/foods10051109

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