Study on the Effect of Vitamin C on the In Vitro Albumin Glycation Reaction
| Author | Mohammad Reza Safari | en |
| Author | Nasrin Sheikh | en |
| Author | Khosro Mani Kashani | en |
| Issued Date | 2006-10-31 | en |
| Abstract | Vitamin C, an antioxidant substance soluble in water, can react with amino groups of proteins to form schiff bases. As diabetes leads to glycation of various protein which has effect on structure and biochemical activity of them, the inhibition of this process seems very vital. For several years researches in this field have done their best to recognize the antidiabetics compounds. | en |
| DOI | https://doi.org/10.22037/ijpr.2010.689 | en |
| Keyword | Vitamin C | en |
| Keyword | in vitro | en |
| Keyword | Protein glycation | en |
| Keyword | Albumin glycation | en |
| Publisher | Brieflands | en |
| Title | Study on the Effect of Vitamin C on the In Vitro Albumin Glycation Reaction | en |
| Type | Research Article | en |
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