Inhibitory effect of polysaccharides from pumpkin on advanced glycation end-products formation and aldose reductase activity
Abstract
Inhibitors of advanced glycation end-products formation and aldose reductase have been considered to be potential treatment of diabetic complications. This study investigated the abilities of polysaccharides extracted from pumpkin (PPs) to inhibit the formation of advanced glycation end-products and aldose reductase. The results showed that the inhibitory effects of PPs on the formation of advanced glycation end-products were higher than 50%, at...
Paper Details
Title
Inhibitory effect of polysaccharides from pumpkin on advanced glycation end-products formation and aldose reductase activity
Published Date
Feb 1, 2012
Journal
Volume
130
Issue
4
Pages
821 - 825
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