Open AccessIndividual and Combined Effects of Food Components in Attenuating the Formation of Advanced Glycation End Products (AGEs)
Author(s) -
M. Andrew Pradeep,
Filmon Kiflezghi Kiflemariam,
Eden Tareke
Publication year - 2022
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2022.131003
Subject(s) - glycation , maillard reaction , malondialdehyde , chemistry , lipid peroxidation , food science , pepper , diabetes mellitus , oxidative stress , biochemistry , endocrinology , medicine , receptor
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