Comprehensive analysis of the anti-glycation effect of peanut skin extract
Composition, Diabetes
Year Published: 2021
Journal
Food Chem
Authors
Li Zhao, Xiaoling Zhu, Yue Yu, Langzhi He, Yubing Li, Li Zhang, Rui Liu
Methods
"Advanced glycation end-products (AGEs) are produced during protein glycation and associated with diabetic complications. Peanut skin is rich in procyanidins, which may be used as an inhibitor of glycation. This study evaluated the potential anti-glycation effect of peanut skin extract (PSE) and dissected the underlying mechanism."
Key Findings
Key Findings: Results showed that peanut skin extracts were able to effectively inhibit glycation, which might open additional avenues for its application.
