Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies

In thermally processed foods, several heat-induced toxicants are potentially formed due to the Maillard reaction, such as α-dicarbonyls and advanced glycation end products (AGEs). In the present work, we found that the methylglyoxal (MGO)-trapping and antiglycative activities of the herbal tea sampl...

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Detalles Bibliográficos
Autores principales: Chen, Yen-Tung, Lin, You-Yu, Pan, Min-Hsiung, Ho, Chi-Tang, Hung, Wei-Lun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743269/
https://www.ncbi.nlm.nih.gov/pubmed/36519092
http://dx.doi.org/10.1016/j.fochx.2022.100515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743269/
https://www.ncbi.nlm.nih.gov/pubmed/36519092
http://dx.doi.org/10.1016/j.fochx.2022.100515

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