Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro
Advanced glycation end products (AGEs) are formed irreversibly during endogenous protein glycation and Maillard reaction, and closely related to many diseases such as diabetes. In this study, inhibitory activities of four flavonoids obtained from bamboo leaf, including orientin, isoorientin, vitexin...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464620302000 |