Influence of Hydroxyl Substitution on the Suppression of Flavonol on Harmful Glycation Products Formation and Inhibition Mechanism Revealed by Spectroscopy and Mass Spectrometry.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c03163
Abstract: Quercetin (Que), kaempferol (Kaem), isorhamnetin (Irh), and myricetin (Myri) are typical flavonols that are abundant in plant resources. This research investigated their ability on attenuating harmful glycation products formation and the effect of hydroxyl substitution.… read more here.
Keywords: harmful glycation; products formation; glycation products; inhibition ... See more keywords