Beneficial Effects of Cinnamon Proanthocyanidins on the Formation of Specific Advanced Glycation Endproducts and Methylglyoxal-Induced Impairment on Glucose Consumption
Abstract
- Publication:
-
Journal of Agricultural and Food Chemistry
- Pub Date:
- June 2010
- DOI:
- 10.1021/jf100538t
- Bibcode:
- 2010JAFC...58.6692P