Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models
Lifeng Li, Meng-Di Wang, Chenyang Zhang, Meng-Yao Jin, Hualei Chen, Huan Luo, Tianyu Hou, Zhijun Zhang, He Li
Topics & Concepts
Maillard reactionGlycationChemistryLysineArginineAdvanced glycation end-productBiochemistrySubstitution (logic)Food scienceOrganic chemistryAmino acidReceptorComputer scienceProgramming languageAdvanced Glycation End Products researchNatural Antidiabetic Agents StudiesPhytochemicals and Antioxidant Activities