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Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms.
Chen, Yuanyuan; Tang, Shimiao; Chen, Yashu; Zhang, Roujie; Zhou, Mengzhou; Wang, Chao; Feng, Nianjie; Wu, Qian.
Afiliação
  • Chen Y; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
  • Tang S; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
  • Chen Y; Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Zhang R; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
  • Zhou M; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
  • Wang C; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
  • Feng N; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; School of Materials and Chemical Engineering, Hubei Uni
  • Wu Q; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China; Beijing Engineering and Technology Research Center of F
Food Chem ; 272: 679-687, 2019 Jan 30.
Article em En | MEDLINE | ID: mdl-30309598
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Catequina / Produtos Finais de Glicação Avançada / Biflavonoides / Proantocianidinas Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Catequina / Produtos Finais de Glicação Avançada / Biflavonoides / Proantocianidinas Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido