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Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study

Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study

von Eswar Kumar Kilari und Swathi Putta
Softcover - 9786135804607
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Beschreibung

The protein glycoxidation is a process of oxidative reactions as a result of generation of free radicals. It needs to identify a new compound to terminate the oxidative reactions. The study was designed to evaluate the role of selected pericarp extracts on protein glycoxidation. The different in vitro scavenging assays were used to evaluate the selected fruit pericarp extracts for scavenging the super oxide radical, hydroxyl radical, hydrogen peroxide, DPPH radical, Nitric oxide radical, phosphomolybdenum method, Fe+2 chelating activity, ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity assays (TEAC), protein carbonyl content and advanced glycation end products. The selected fruit pericarp showed significant in vitro antioxidant activity and antiglycation activity. The activity might be due to the presence of active phytochemicals present in the pericarp.

Details

Verlag LAP LAMBERT Academic Publishing
Ersterscheinung 10. Januar 2018
Maße 22 cm x 15 cm x 0.8 cm
Gewicht 197 Gramm
Format Softcover
ISBN-13 9786135804607
Seiten 120

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