Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes
Wioletta Błaszczak, Maja Jeż, Artur Szwengiel
Topics & Concepts
GlycationAcetylcholinesteraseChemistryPolyphenolEnzymeBiochemistryInhibitory postsynaptic potentialAngiotensin-converting enzymeFood scienceAntioxidantBiologyEndocrinologyReceptorBlood pressurePhytochemicals and Antioxidant ActivitiesProtein Hydrolysis and Bioactive PeptidesNatural Antidiabetic Agents Studies