نتایج جستجو برای: antiglycation

تعداد نتایج: 174  

2016
Ebrahim Abbasi Oshaghi Iraj Khodadadi Heidar Tavilani Mohammad Taghi Goodarzi

The aim of this study was to assess the antiglycation and antioxidant properties of aqueous extract of Anethum graveolens (dill). In the in vivo and in vitro experiments, antioxidant properties, blood glucose, and AGEs formation were determined. Dill extract was given orally to healthy and diabetic rats. Our results illustrated that different concentrations of dill extract (0.125, 0.25, 0.5, an...

Journal: :Planta medica 2016
Shahpour Khangholi Fadzilah Adibah Abdul Majid Najat Jabbar Ahmed Berwary Farediah Ahmad Ramlan Bin Abd Aziz

Glycation, the non-enzymatic binding of glucose to free amino groups of an amino acid, yields irreversible heterogeneous compounds known as advanced glycation end products. Those products play a significant role in diabetic complications. In the present article we briefly discuss the contribution of advanced glycation end products to the pathogenesis of diabetic complications, such as atheroscl...

Journal: :Evidence-Based Complementary and Alternative Medicine 2018

2014
Brett J. West Akemi Uwaya Fumiyuki Isami Shixin Deng Sanae Nakajima C. Jarakae Jensen

Iridoids are dietary phytochemicals that may have the ability to inhibit the formation of advanced glycation end products (AGEs). Three studies were conducted to investigate this anti-AGE potential. First, the inhibition of fluorescence intensity by food-derived iridoids, after 4 days of incubation with bovine serum albumin, glucose, and fructose, was used to evaluate in vitro antiglycation act...

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