Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal
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- 作者：Yixiao Shena ; b ; Zhimin Xub ; Zhanwu Shenga ; ZSheng@agcenter.lsu.edu" class="auth_mail" title="E-mail the corresponding author ; shengzhanwu100@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Resveratrol ; Glycation ; Advanced glycation end products ; Methylglyoxal ; α-Glucosidase ; α-Amylase
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：153-160
- 全文大小：751 K
文摘
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Resveratrol showed antiglycation ability in a dose dependent manner.
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Resveratrol inhibited carbohydrate-hydrolyzing enzyme activity.
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Resveratrol could trap MGO and form resveratrol-MGO adducts.
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Resveratrol could be used as antiglycation agent and used in functional foods or drugs.