首页|期刊导航|食品科学与人类健康（英文）|Higher inhibition of caffeic acid than chlorogenic acid against methylglyoxal and advanced glycosylation end products induced oxidative damage

Higher inhibition of caffeic acid than chlorogenic acid against methylglyoxal and advanced glycosylation end products induced oxidative damage

Luyi Li Rui Liu Xiangxing Meng Zhe Xu Suwen Liu Jianhui Liu Ye Zhang Hao Wang

食品科学与人类健康（英文）2025，Vol.14Issue(10)：3862-3874,13.

食品科学与人类健康（英文）2025，Vol.14Issue(10)：3862-3874,13.DOI:10.26599/FSHW.2024.9250412

Higher inhibition of caffeic acid than chlorogenic acid against methylglyoxal and advanced glycosylation end products induced oxidative damage

Luyi Li ¹Rui Liu ¹Xiangxing Meng ¹Zhe Xu ¹Suwen Liu ²Jianhui Liu ³Ye Zhang ¹Hao Wang¹

作者信息

1. State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science and Technology(TUST),Tianjin 300457,China
2. College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,China
3. College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China
折叠

摘要

关键词

Caffeic acid/Chlorogenic acid/Methylglyoxal/Advanced glycosylation end products/Oxidative damage

Key words

Caffeic acid/Chlorogenic acid/Methylglyoxal/Advanced glycosylation end products/Oxidative damage

引用本文复制引用

Luyi Li,Rui Liu,Xiangxing Meng,Zhe Xu,Suwen Liu,Jianhui Liu,Ye Zhang,Hao Wang..Higher inhibition of caffeic acid than chlorogenic acid against methylglyoxal and advanced glycosylation end products induced oxidative damage[J].食品科学与人类健康（英文）,2025,14(10):3862-3874,13.

基金项目

This project was supported by the Open Project of State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology(SKLFNS-KF-202201),and Tianjin Food Processing Control and Safety Engineering Technology Center(GCZX202303). （SKLFNS-KF-202201）

食品科学与人类健康（英文）

访问量0

下载量0

段落导航