ArticleFoods (Basel, Switzerland)2022
Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 12 citations in OpenAlex.
- Stigmasterol-Based EGCG Liposomes Reduce Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) in a Model System and Cookies.Foods (Basel, Switzerland) · 2026Article
- Article
- Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end-products (AGEs).Food science & nutrition · 2023Article
- Fluorescent Molecularly Imprinted Polymers Loaded with Avenanthramides for Inhibition of Advanced Glycation End Products.Polymers · 2023Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
As a special polyphenolic compound in oats, the physiological function of oat avenanthramides (AVAs) drives a variety of biological activities, and plays an important role in the prevention and treatment of common chronic diseases. In this study, the optimum extraction conditions and structural identification of AVAs from oats was studied. The inhibitory effect of AVAs from oats on advanced glycation end-products (AGEs) in a glucose-casein simulation system was evaluated, and this revealed dose-dependent inhibitory effects. The trapping capacity of AVAs to the α-dicarbonyl compounds of AGE intermediate products was determined by HPLC-MS/MS, and the results indicate that AVA 2c, AVA 2p, and AVA 2f exhibited the ability to capture
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Registered trials
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