Abstract:The non-enzymatic glycation of proteins, an oxidative-dependent process, initiates the formation of advanced glycation endproducts (AGEs) which leads to protein crosslinking. This study investigates the effect of a phenolic whole pomegranate fruit extract and various parts (aril, peel, and membrane) of pomegranate fruit on the in vitro fructose-mediated glycation of albumin. Compared to apple, whole pomegranate fruit exhibited a much higher total phenolics content and antioxidant potential. Pomegranate fruit d… Show more
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