Comprehensive analysis of the anti-glycation effect of peanut skin extract

Year Published: 2021


Food Chem


Li Zhao, Xiaoling Zhu, Yue Yu, Langzhi He, Yubing Li, Li Zhang, Rui Liu


"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.