Natural polyphenols inhibit the formation of advanced glycation endproducts and prevent glycotoxin-induced inflammation and oxidative stress
博士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === The Maillard reaction in vivo, generally termed nonenzymatic browning or glycation, has been implicated in the accelerated development of aging and diabetic complications. Although the molecular basis underlying glycation-induced pathogenesis is not well es...
| Main Authors: | , |
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| Format: | Others |
| Language: | en_US |
| Online Access: | http://ndltd.ncl.edu.tw/handle/41021280687422140162 |