Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models.

• Tác giả: Hua-Lei Chen, Tian-Yu Hou, Meng-Yao Jin, He Li, Li-Feng Li, Huan Luo, Meng-Di Wang, Chen-Yang Zhang, Zhi-Jun Zhang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 634.983 Pulpwood
• Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025
• Bộ sưu tập: NCBI
• ID: 708938

Tóm tắt

Advanced glycation end products (AGEs) generated from the Maillard reaction (MR) during food processing in the human physiological environment, have been proven to be significantly associated with various chronic metabolic diseases. In this study, 18 flavonoids were investigated to study their effects on AGEs formation during MR within a glucose-lysine-arginine model system. Five AGEs- N