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Polyphenols in Highland Barley Tea Inhibit the Production of Advanced Glycosylation End-Products and Alleviate the

Chenzhipeng Nie1, Tingting Li2, Mingcong Fan1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.

Molecular Nutrition & Food Research
|July 27, 2022
PubMed
Abstract

Keywords:
Highland barley tea polyphenolsadvanced glycosylation end productsoxidative stressskeletal muscle

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