In vitro evaluation of the anti-diabetic potential of soymilk yogurt and identification of inhibitory compounds on the formation of advanced glycation end-products
Yuki Nakashima, Naoki Yamamoto, Ryosuke Tsukioka, Hikari Sugawa, Rina Ohshima, Kaede Aoki, Tomoyuki Hibi, Kotone Onuki, Yudai Fukuchi, Shin Yasuda, Ryoji Nagai, Hideki Kinoshita
Topics & Concepts
GlycationChemistryIn vitroInhibitory postsynaptic potentialFood scienceIdentification (biology)BiochemistryBiologyEndocrinologyBotanyReceptorPhytoestrogen effects and researchAdvanced Glycation End Products researchNatural Antidiabetic Agents Studies