Antioxidative properties of products from amino acids or peptides in the reaction with glucose.

Abstract

The livers of rats fed with a brownish "soybean paste" (Miso) or peptides-glucose reaction mixture showed lower TBA and chemiluminescence values than those of the control. From these results, it was clear that Miso and peptide-glucose reaction products also exhibited antioxidative effect in vivo. In order to explain this mechanism, the scavenging activity… (More)

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Cite this paper

@article{Chuyen1998AntioxidativePO, title={Antioxidative properties of products from amino acids or peptides in the reaction with glucose.}, author={Nguyen Van Chuyen and Katsushi Ijichi and Hironori Umetsu and K Moteki}, journal={Advances in experimental medicine and biology}, year={1998}, volume={434}, pages={201-12} }