Aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic extract in vitro
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DOI: 10.1038/srep39613
Abstract: Protein glycation involves formation of early (Amadori) and late advanced glycation endproducts (AGEs) together with free radicals via autoxidation of glucose and Amadori products. Glycation and increased free radical activity underlie the pathogenesis of diabetic… read more here.
Keywords: garlic potent; garlic extract; compared fresh; aged garlic ... See more keywords