Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro.
暂无分享,去创建一个
S. Ou | Mingfu Wang | J. Ou | Junqing Huang
[1] M. Biavatti,et al. Rosmarinic Acid – Pharmaceutical and Clinical Aspects , 2016, Planta Medica.
[2] C. Delgado-Andrade. Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation. , 2016, Food & function.
[3] S. Ou,et al. Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels. , 2016, Food chemistry.
[4] F. Ramos,et al. A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.) , 2015 .
[5] Baljit Singh,et al. Advanced glycation End-products (AGEs): an emerging concern for processed food industries , 2015, Journal of Food Science and Technology.
[6] I. Sadowska-Bartosz,et al. Glycation of bovine serum albumin by ascorbate in vitro: Possible contribution of the ascorbyl radical? , 2015, Redox biology.
[7] Simona Birtić,et al. Carnosic acid. , 2015, Phytochemistry.
[8] M. Portero-Otín,et al. Dietary advanced glycation end products and their role in health and disease. , 2015, Advances in nutrition.
[9] A. Maruf,et al. Protective effects of ferulic acid and related polyphenols against glyoxal- or methylglyoxal-induced cytotoxicity and oxidative stress in isolated rat hepatocytes. , 2015, Chemico-biological interactions.
[10] S. Sang,et al. Carnosic Acid as the Major Bioactive Component in Rosemary Extract Ameliorates High‐fat Diet‐induced Obesity and Metabolic Syndrome in Mice , 2015, Journal of agricultural and food chemistry.
[11] J. Navarro,et al. Lipid-derived aldehyde degradation under thermal conditions. , 2015, Food chemistry.
[12] S. Sang,et al. Preventive and protective properties of rosemary (Rosmarinus officinalis L.) in obesity and diabetes mellitus of metabolic disorders: a brief review , 2015 .
[13] S. Sang,et al. Quercetin inhibits advanced glycation end product formation by trapping methylglyoxal and glyoxal. , 2014, Journal of agricultural and food chemistry.
[14] I. Bautmans,et al. Effect of advanced glycation end product intake on inflammation and aging: a systematic review. , 2014, Nutrition reviews.
[15] I. Sadowska-Bartosz,et al. Kinetics of Glycoxidation of Bovine Serum Albumin by Methylglyoxal and Glyoxal and its Prevention by Various Compounds , 2014, Molecules.
[16] Huimin Tong,et al. Inhibition of Fluorescent Advanced Glycation End-Products and N-Carboxymethyllysine Formation by Several Floral Herbal Infusions , 2014 .
[17] J. Woodside,et al. Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet , 2012 .
[18] G. Yen,et al. Inhibition of advanced glycation endproduct formation by foodstuffs. , 2011, Food & function.
[19] Su-Chen Ho,et al. Comparison of anti-glycation capacities of several herbal infusions with that of green tea , 2010 .
[20] C. Anuradha,et al. Effect of rosmarinic acid on insulin sensitivity, glyoxalase system and oxidative events in liver of fructose-fed mice. , 2008 .
[21] S. Drusch,et al. Determination of Nϵ-carboxymethyllysine in milk products by a modified reversed-phase HPLC method , 1999 .