Catechin inhibits glycated phosphatidylethanolamine formation by trapping dicarbonyl compounds and forming quinone.

@article{Han2019CatechinIG,
  title={Catechin inhibits glycated phosphatidylethanolamine formation by trapping dicarbonyl compounds and forming quinone.},
  author={Lipeng Han and Qingna Lin and Guoqin Liu and Dongxue Han and Li Niu and Dongxiao Su},
  journal={Food \& function},
  year={2019},
  volume={10 5},
  pages={
          2491-2503
        }
}
It is important to inhibit food-derived potentially hazardous glycated lipids with natural products. A model reaction inhibition system was established, and products were identified with high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS) to study the inhibitory effects of four types of catechins on the formation of glycated 1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (DPPE) products. The results show that the percentage inhibition of epicatechin (EC), epicatechin gallate… Expand
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