Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

Spices and herbs, as good sources of polyphenols, could be strong inhibitors of advanced glycation end-product (AGE) formation. The aim of this research was to measure the ability of various spices to inhibit AGEs and to study the correlation of AGE inhibition with total phenolic (TP) content and an...

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Bibliographic Details
Main Authors: Małgorzata Starowicz, Henryk Zieliński
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Antioxidants
Subjects:
Online Access:https://www.mdpi.com/2076-3921/8/4/100