Inhibitory Effects of Phenolic Compounds in Ocimum sanctum Extract on the α-glucosidase Activity and the Formation of Advanced Glycation End-products

• Main Authors: Khwanta Kaewnarin, Nuansri Rakariyatham
• 格式: บทความวารสาร
• 語言: English
• 出版: Science Faculty of Chiang Mai University 2019
• 在線閱讀: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=7673; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63850

Hyperglycemia causes increased protein glycation which playsan important role in the development of chronic diabetic complications. Therefore, the inhibition of protein glycation is an alternative approach in decreasing the complications of diabetic pateints. This study primarily evaluated the antig...