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- Zheng, Z.P., et al. Show all 7 Authors
- Food chemistry 2008 v.106 no.2 pp. 475-481
- inhibitors; mung beans; plant extracts; chemical constituents of plants; glycation; model food systems; free radical scavengers; Maillard reaction; antioxidant activity; phytochemicals
- ... The anti-glycation activity of four kinds of beans including mung bean, black bean, soybean and cowpea were evaluated. Aqueous alcohol extract of mung bean exhibited the strongest inhibitory activity against the formation of fluorescent advanced glycation endproducts (AGEs) in a bovine serum albumin (BSA)-glucose model, and the inhibitory activities of extracts of the four beans were found to be h ...