Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables
Published: 28 January 2023
Food & Function , Volume 14, pp 2034-2044; https://doi.org/10.1039/d2fo03645b
Abstract: Anthocyanins may be effective bioactive constituents to reduce the potential risk of chronic diseases induced by glycation and inflammation.
Keywords: glycation / purple / constituents / anti inflammatory activities / effective bioactive / vegetables Anthocyanins
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
Click here to see the statistics on "Food & Function" .