Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats

Capsaicin, an active ingredient from chilli peppers, attenuates glycative stress and restores sRAGE levels in diabetic rats

The effects of capsaicin (CAPS) on protein glycation and the subsequent formation of advanced glycation endproducts (AGEs) were assessed. In vitro glycation assays showed that CAPS retards the late stages of glycation and crosslinking reaction. The dual mechanisms of action involving antioxidant and...

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Bibliographic Details
Main Authors: Shih-Min Hsia, Wei-Hwa Lee, Gow-Chin Yen, Chi-Hao Wu
Format: Article
Language:English
Published: Elsevier 2016-03-01
Series:Journal of Functional Foods
Subjects:
Advanced glycation endproducts
Capsaicin
Hyperglycaemia
Oxidative stress
RAGE
sRAGE
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615005903

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http://www.sciencedirect.com/science/article/pii/S1756464615005903

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