publication . Article . 2015

Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka Małgorzata; Zieliński Henryk;
Open Access English
  • Published: 01 Sep 2015 Journal: Polish Journal of Food and Nutrition Sciences (issn: 2083-6007, Copyright policy)
  • Publisher: Sciendo
Abstract
In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) system...
Subjects
mesheuropmc: food and beverages
free text keywords: Nutrition. Foods and food supply, TX341-641, rye-buckwheat ginger cakes enhanced with rutin, phenolic compounds, AGEs formation, inhibitory effect, rutin, D-chiro-inositol
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