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Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs) |
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| Authors: | Dorota Szawara-Nowak Georgios Koutsidis Wies?aw Wiczkowski Henryk Zieliński |
| Affiliation: | 1. Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-718, Olsztyn 5, Poland;2. School of Life Sciences, Northumbria University, Ellison Building, Ellison Place, Newcastle Upon Tyne, NE1 8ST, UK |
| Abstract: | In this study, the inhibitory effects of extracts from buckwheat enhanced wheat breads, on the formation of fluorescent advanced glycation end-products (AGEs) were studied in bovine serum albumin (BSA)/glucose and BSA/methylglyoxal (MGO) systems. Correlations with total phenolic compounds (TPC), total flavonoids (TF) as well as rutin (Ru) and quercetin (Q) contents were also identified. |
| Keywords: | Buckwheat enhanced wheat breads Inhibitory effect AGEs formation Phenolic compounds Rutin Quercetin |
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