Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds

Pyrraline, a typical kind of advanced glycation end product, has been found to contribute to the development of pathologies associated with ageing and diabetes mellitus. In the study, phenolic compounds extracted from highland barley whole grain (HBWG) and vinasse (HBVN) were used to inhibit pyrrali...

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Главные авторы:	Dianwei Zhang, Pei Zhu, Luxuan Han, Xiaomo Chen, Huilin Liu, Baoguo Sun
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2021-05-01
Серии:	Foods
Предметы:	advanced glycation end products 3-deoxyglucosone glyoxal methylglyoxal
Online-ссылка:	https://www.mdpi.com/2304-8158/10/5/1109
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