Flavonoids inhibit the formation of the cross-linking AGE pentosidine in collagen incubated with glucose, according to their structure.
BACKGROUND: Glycoxidation of collagens contributes to development of vascular complications in diabetes. AIM OF THE STUDY: Since flavonoids are potent antioxidants present in vegetal foods, it was interesting to examine their effect on the formation of a cross-linking advanced glycation endproduct,...
| Publicado en: | European Journal of Nutrition Vol. 46; no. 3; pp. 139 - 147 |
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| Autores principales: | , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Springer Nature
Apr2007
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| Acceso en línea: | Ver este registro en EBSCOhost |