Concepedia

Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models

Lifeng Li, Meng-Di Wang, Chenyang Zhang, Meng-Yao Jin, Hualei Chen, Huan Luo, Tianyu Hou, Zhijun Zhang, He Li

Food Research International · 2025 · 22 citations · 30 references

DOI

Concepts

References

30

Essential Structural Requirements and Additive Effects for Flavonoids to Scavenge Methylglyoxal

Xi Shao, Huadong Chen, Yingdong Zhu et al. · Journal of Agricultural and Food Chemistry · 2014 · 163 citations

, , +11

Determination of Advanced Glycation Endproducts by LC-MS/MS in Raw and Roasted Almonds (Prunus dulcis)

Gong Zhang, Guangwei Huang, Lu Xiao et al. · Journal of Agricultural and Food Chemistry · 2011 · 122 citations

, , +11

Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics

Mohammed A. Anis, Yadahally N. Sreerama · Food Chemistry · 2020 · 100 citations

, , +10

Chinese bayberry (Myrica rubra) phenolics mitigated protein glycoxidation and formation of advanced glycation end-products: A mechanistic investigation

Qiaozhi Zhang, Zhijie Huang, Yong Wang et al. · Food Chemistry · 2021 · 78 citations

, , +16

Vitexin Inhibits Protein Glycation through Structural Protection, Methylglyoxal Trapping, and Alteration of Glycation Site

Mengting Ni, Xin Song, Junhui Pan et al. · Journal of Agricultural and Food Chemistry · 2021 · 72 citations

, , +15