Article ID Journal Published Year Pages File Type
7601651 Food Chemistry 2012 5 Pages PDF
Abstract
► The pumpkin polysaccharides were proved to have inhibitory effect on AGEs formation. ► The pumpkin polysaccharides were found to have inhibitory effect on aldose reductase. ► This is the first time polysaccharides were found to inhibit aldose reductase.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Inhibitory effect of polysaccharides from pumpkin on advanced glycation end-products formation and aldose reductase activity
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