Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study - Image 1

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LAP Lambert Academic Publishing Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study

Name: Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study
Brand: LAP Lambert Academic Publishing
Price: 44.0 GBP
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Pharmacology

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Description

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.

Product Specifications

Brand: LAP Lambert Academic Publishing
Format: paperback
ASIN: 613580460X
Category: Books > Subjects > Health, Family & Lifestyle > Medical & Healthcare Practitioners > Other Branches of Medicine > Pharmacology
Domain: Amazon UK
Release Date: 10 January 2018
Listed Since: 03 February 2018

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