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Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study

By Kilari, Eswar Kumar

Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study

0 - Default Title
Description
The protein glycoxidation is a process of oxidative reactions as a result of generation of free radicals. It needs to identify a new compound to terminate the oxidative reactions. The study was designed to evaluate the role of selected pericarp extracts on protein glycoxidation. The different in vitro scavenging assays were used to evaluate the selected fruit pericarp extracts for scavenging the super oxide radical, hydroxyl radical, hydrogen peroxide, DPPH radical, Nitric oxide radical, phosphomolybdenum method, Fe+2 chelating activity, ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity assays (TEAC), protein carbonyl content and advanced glycation end products. The selected fruit pericarp showed significant in vitro antioxidant activity and antiglycation activity. The activity might be due to the presence of active phytochemicals present in the pericarp.
Product details
Binding:
Paperback
Number of Pages:
120
Release Date:
2025-10-28
Publication Date:
2025-10-28
Publisher:
LAP LAMBERT Academic Publishing
Languages:
Original: English
ISBN10:
6200673187
ISBN13:
9786200673183
Weight:
197 g
Height:
150 cm
Width:
220 cm
Thickness:
8 cm
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