Inhibitory effects and mechanisms of phenolic compounds in rapeseed oil on advanced glycation end product formation in chemical and cellular models in vitro

•SA/CAO/CAO dimer in rapeseed oil showed substantial antiglycation capabilities.•SA/CAO/CAO dimer inhibited the glycation of fructose and BSA protein.•SA/CAO/CAO dimer and BSA involved hydrogen bonding, electrostatic interaction and hydrophobic interactions.•SA/CAO/CAO dimer trapped MGO to inhibit t...

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Veröffentlicht in:	Food chemistry 2024-07, Vol.447, p.139056-139056, Article 139056
Hauptverfasser:	Liu, Huihui, Zhang, Ruiying, Wang, Wen, Xia, Xiaoyang, Xu, Zhenxia, Xiang, Xia
Format:	Artikel
Sprache:	eng
Schlagworte:	Advanced glycation end products Lipid mediators Methylglyoxal Phenolic compounds Rapeseed oil
Online-Zugang:	Volltext
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