The proglycation effect of caffeic acid leads to the elevation of oxidative stress and inflammation in monocytes, macrophages and vascular endothelial cells

Chi Hao Wu, Hsiao Wen Huang, Jer An Lin, Shang Ming Huang, Gow Chin Yen

研究成果: 雜誌貢獻文章同行評審

26 引文 斯高帕斯(Scopus)

摘要

In this study, the effects of phenolic acids [caffeic acid (CA), ferulic acid, m-coumaric acid, and chlorogenic acid] on methylglyoxal (MG)-induced protein glycation were investigated in vitro. Sodium dodecyl sulfate polyacrylamide gel electrophoresis and advanced glycation end products (AGEs)-specific fluorescence showed that MG-mediated protein modification was enhanced dose-dependently by CA (P

原文英語
頁(從 - 到)585-594
頁數10
期刊Journal of Nutritional Biochemistry
22
發行號6
DOIs
出版狀態已發佈 - 六月 2011
對外發佈

ASJC Scopus subject areas

  • 生物化學
  • 臨床生物化學
  • 分子生物學
  • 內分泌學、糖尿病和代謝
  • 營養與營養學

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