Inhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces

Inhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces

Phenolics can decrease the levels of advanced glycation end products (AGEs) from proteins, but their mechanisms in complex mixtures are poorly understood. Leaf extracts and the main phenolics from Chilean bean (Phaseolus vulgaris) landraces were assessed for their capacity to inhibit AGEs and oxidat...

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Bibliographic Details
Main Authors: Felipe Ávila, Nadia Cruz, Jazmin Alarcon-Espósito, Nélida Nina, Hernán Paillan, Katherine Márquez, Denis Fuentealba, Alberto Burgos-Edwards, Cristina Theoduloz, Carmina Vejar-Vivar, Guillermo Schmeda-Hirschmann
Format: Article
Language:English
Published: Elsevier 2022-11-01
Series:Journal of Functional Foods
Subjects:
Phaseolus vulgaris
Protein glycation
Protein crosslinking
Synergic effects
Rutin
Caffeoyl malic acid
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622003401

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http://www.sciencedirect.com/science/article/pii/S1756464622003401

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