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Bioscience, Biotechnology, and Biochemistry Volume 81, 2017 - Issue 5
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Articles

Quercetin inhibits advanced glycation end product formation via chelating metal ions, trapping methylglyoxal, and trapping reactive oxygen species

Mohammad Nazrul Islam BhuiyanDivision of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
,
Shinya MitsuhashiDivision of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
,
Kengo SigetomiDivision of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
&
Makoto UbukataDivision of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Sapporo, JapanCorrespondence[email protected]
Pages 882-890 | Received 27 Sep 2016, Accepted 29 Dec 2016, Published online: 08 Feb 2017

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Yaqian Geng, Yao Mou, Yingfeng Xie, Junfu Ji, Fang Chen, Xiaojun Liao, Xiaosong Hu & Lingjun Ma. (2023) Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods. Food Reviews International 0:0, pages 1-17.
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Makoto Ubukata. (2018) The logic of biologically active small molecules: amazing ability of microorganisms . Bioscience, Biotechnology, and Biochemistry 82:7, pages 1063-1072.
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