Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

Phenol Antioxidant Quantity and Quality in Foods:  Fruits

Joe A. Vinson, Xue‐Hui Su, Ligia Zubik et al. · Journal of Agricultural and Food Chemistry · 2001 · 1.2K citations

Agriculture, Food Science, Nutritional Sciences +17

Advanced glycation end products contribute to amyloidosis in Alzheimer disease.

Michael P. Vitek, Koushik Bhattacharya, J M Glendening et al. · Proceedings of the National Academy of Sciences · 1994 · 800 citations

Life Sciences, Biochemistry, Molecular Biology +17

Binding and modification of proteins by methylglyoxal under physiological conditions. A kinetic and mechanistic study with N alpha-acetylarginine, N alpha-acetylcysteine, and N alpha-acetyllysine, and bovine serum albumin.

Theodore W. C. Lo, Marie Westwood, Antony C. McLellan et al. · Journal of Biological Chemistry · 1994 · 695 citations · Full text

Life Sciences, Biochemistry, Enzymology +11

Antioxidative and Anti-Glycation Activity of Garcinol from<i>Garcinia indica</i>Fruit Rind

Fumio Yamaguchi, Toshiaki Ariga, Yoshihiro Yoshimura et al. · Journal of Agricultural and Food Chemistry · 2000 · 451 citations

Life Sciences, Biochemistry, Food Science +16

Antioxidant and Radical Scavenging Effects of Aged Garlic Extract and its Constituents

Junya Imai, N. Ide, Shinji Nagae et al. · Planta Medica · 1994 · 448 citations

Life Sciences, Biochemistry, Food Chemistry +13