Antiglycating Effect of Phenolics from the Chilean Currant <i>Ribes cucullatum</i> under Thermal Treatment

Antiglycating Effect of Phenolics from the Chilean Currant <i>Ribes cucullatum</i> under Thermal Treatment

Numerous dietary polyphenols possess antiglicating activity, but the effects of thermal treatment on this activity are mostly unknown. The effect of thermal treatment in the antiglycating activity of polyphenolic enriched extracts (PEEs) from <i>Ribes cucullatum</i> towards glyoxal-induc...

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Bibliographic Details
Main Authors:	Felipe Ávila, Natalia Ravello, Camila Manriquez, Felipe Jiménez-Aspee, Guillermo Schmeda-Hirschmann, Cristina Theoduloz
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Antioxidants
Subjects:	Chilean native berries phenolic compounds advanced glycation end products glyoxal protein crosslinking quinoproteins
Online Access:	https://www.mdpi.com/2076-3921/10/5/665

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