Výsledky vyhledávání - "Antiglycative"

Akademický článek

Preliminary evaluation of the antiglycoxidant activity of verapamil using various in vitro and in silico biochemical/biophysical methods

Autor: Miłosz Nesterowicz, Kamil Klaudiusz Lauko, Karolina Dańkowska, Daria Trocka, Małgorzata Żendzian-Piotrowska, Jerzy Robert Ładny, Anna Zalewska, Mateusz Maciejczyk

Publikováno v: Frontiers in Pharmacology, Vol 14 (2023)

Introduction: Glycoxidative stress is essential for linking glucose disturbances and cardiovascular diseases. Unfortunately, contemporary antidiabetic drugs do not have an antiglycative effect but only lower blood glucose levels. Therefore, there is

Externí odkaz: https://doaj.org/article/6abb3a0ee80d4370b602dede66a52d64

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Akademický článek

Synthetic-free compounds as the potential glycation inhibitors performed in in vitro chemical models: Molecular mechanisms and structure requirements

Autor: Jia, Wei ^{a, b, ∗}, Ma, Rutian ^a, Zhang, Rong ^a, Fan, Zibian ^a, Shi, Lin ^a

Publikováno v: In Trends in Food Science & Technology October 2022 128:147-159

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Akademický článek

Identification of Polyphenolic Compounds Responsible for Antioxidant, Anti-Candida Activities and Nutritional Properties in Different Pistachio (Pistacia vera L.) Hull Cultivars

Autor: Shima Gharibi, Adam Matkowski, Danial Sarfaraz, Hossein Mirhendi, Hamed Fakhim, Antoni Szumny, Mehdi Rahimmalek

Publikováno v: Molecules, Vol 28, Iss 12, p 4772 (2023)

The use of by-products from the agri-food industry is a promising approach for production of value-added, polyphenol-rich dietary supplements or natural pharmaceutical preparations. During pistachio nut processing, a great amount of husk is removed,

Externí odkaz: https://doaj.org/article/fb21c9a8f56348559c71d9b1109315a7

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Akademický článek

Valorization of Rice Husk (Oryza sativa L.) as a Source of In Vitro Antiglycative and Antioxidant Agents

Autor: Ilaria Frosi, Daniela Vallelonga, Raffaella Colombo, Chiara Milanese, Adele Papetti

Publikováno v: Foods, Vol 12, Iss 3, p 529 (2023)

Rice husk is a good source of polyphenols, but it has not been efficiently utilized in food applications yet. Therefore, the aim of this work is to investigate, by in vitro assays, the polyphenolic extract (RHE) capacity of this waste to counteract t

Externí odkaz: https://doaj.org/article/0b6538117f9640c7a8da69c9100e1e1b

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Rôle de la glycation des protéines dans les complications et la thérapie du diabète: revue bibliographique

Autor: Anago, Eugénie, Djogbede, Guilphados, Fiogbe, Ezéchiel Mahougnon Salomon, Segbo, Gaétan Augustin Julien, Akpovi, Dèwanou Casimir

Publikováno v: International Journal of Biological and Chemical Sciences; Vol. 16 No. 6 (2022); 2930-2944

La fixation d’un ose, fréquemment le glucose, sur les protéines est une réaction biochimique courante entraînant la formation des produits avancés de la glycation (en anglais Advanced Glycation Endproducts, AGEs). L’hyperglycémie permanente

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53c7c9839b7ee82e153a76f62bfe51b0
https://doi.org/10.4314/ijbcs.v16i6.37

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