Recent updates in anti-glycation strategies: selection of natural products and lactic acid bacteria as potential inhibitors based on the multi-pathway anti-glycation targets.

Yue, Kaiyan; Mao, Bingyong; Tang, Xin; Zhang, Qiuxiang; Zhao, Jianxin; Cui, Shumao; Chen, Wei

Yue, Kaiyan; Mao, Bingyong; Tang, Xin; Zhang, Qiuxiang; Zhao, Jianxin; Cui, Shumao; Chen, Wei.

Afiliação

Yue K; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
Mao B; School of Food Science and Technology, Jiangnan University, Wuxi, China.
Tang X; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
Zhang Q; School of Food Science and Technology, Jiangnan University, Wuxi, China.
Zhao J; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
Cui S; School of Food Science and Technology, Jiangnan University, Wuxi, China.
Chen W; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.

Crit Rev Food Sci Nutr ; : 1-18, 2023 Jul 07.

Article em En | MEDLINE | ID: mdl-37417364

Palavras-chave

advanced glycation end products; glycation; glycation damage; glycation inhibitors; non-enzymatic glycation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article