Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formati...

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Detalles Bibliográficos
Autores principales: Feng, Nianjie, Shen, Yang, Hu, Chuanqin, Tan, Jiangying, Huang, Zhao, Wang, Chao, Guo, Zhiqiang, Wu, Qian, Xiao, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8600140/
https://www.ncbi.nlm.nih.gov/pubmed/34805254
http://dx.doi.org/10.3389/fnut.2021.781998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8600140/
https://www.ncbi.nlm.nih.gov/pubmed/34805254
http://dx.doi.org/10.3389/fnut.2021.781998

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