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Inhibitory mechanism of flavonoids on dietary advanced glycation end products formation in food models

Meng-Yao Jin He Li

Food and Health2025，Vol.7Issue(2)：P.35-38,4.

Food and Health2025，Vol.7Issue(2)：P.35-38,4.DOI:10.53388/FH2025011

Inhibitory mechanism of flavonoids on dietary advanced glycation end products formation in food models

Meng-Yao Jin ¹He Li¹

作者信息

1. School of Chemistry and Chemical Engineering,North University of China,Taiyuan 030051,China
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摘要

关键词

flavonoid compounds/advanced glycation end-products/inhibitory mechanism/reactive carbonyl species

分类

化学化工

引用本文复制引用

Meng-Yao Jin,He Li..Inhibitory mechanism of flavonoids on dietary advanced glycation end products formation in food models[J].Food and Health,2025,7(2):P.35-38,4.

基金项目

financially supported by the National Natural Science Foundation of China(Grant No.32472468 and No.32001817) （Grant No.32472468 and No.32001817）

the Fundamental Research Program of Shanxi Province(202303021221123). （202303021221123）

Food and Health

ISSN：2815-9179

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