Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones
The exposure of advanced glycation end products (AGEs) can induce chronic inflammation, oxidative stress, and accelerated aging, contributing the onset and progression of many diseases especially diabetic complications. Therefore, the searching of antiglycative foods is of practical significance, wh...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Elsevier
2024-01-01
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| Schriftenreihe: | Current Research in Food Science |
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| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2665927124001539 |
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