Assessing the potential of carboxylic acids as inhibitors of glycation
Glycation is a series of chemical interactions occurring in food and biological systems between reducing sugars and proteins leading to the formation of Advanced Glycation End products (AGEs). Ingestion of dietary AGEs and/or their formation in-vivo are mainly associated with cardiovascular and othe...
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| Format: | Others |
| Language: | en |
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McGill University
2008
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=116072 |