Bioactive Components from Ginger, Tea and Apple Prevent Protein Glycation by Trapping Methylglyoxal with Potential in Alleviation of Diabetic Complications

Shengmin Sang; Yingdong Zhu; Pei Wang; Yantao Zhao; Chethan Sampath; Mohamed Ahmedna

Bioactive Components from Ginger, Tea and Apple Prevent Protein Glycation by Trapping Methylglyoxal with Potential in Alleviation of Diabetic Complications

Shengmin Sang, Yingdong Zhu, Pei Wang, Yantao Zhao, Chethan Sampath, Mohamed Ahmedna

Family and Consumer Sciences

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Original language	English
Title of host publication	Unknown book
Pages	HBPP1906
Volume	2016
Edition	1
State	Published - 2016

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Cite this

@inproceedings{fb0f238647b6424885846d1b748b83b2,

title = "Bioactive Components from Ginger, Tea and Apple Prevent Protein Glycation by Trapping Methylglyoxal with Potential in Alleviation of Diabetic Complications",

author = "Shengmin Sang and Yingdong Zhu and Pei Wang and Yantao Zhao and Chethan Sampath and Mohamed Ahmedna",

year = "2016",

language = "English",

volume = "2016",

pages = "HBPP1906",

booktitle = "Unknown book",

edition = "1",

}

TY - GEN

T1 - Bioactive Components from Ginger, Tea and Apple Prevent Protein Glycation by Trapping Methylglyoxal with Potential in Alleviation of Diabetic Complications

AU - Sang, Shengmin

AU - Zhu, Yingdong

AU - Wang, Pei

AU - Zhao, Yantao

AU - Sampath, Chethan

AU - Ahmedna, Mohamed

PY - 2016

Y1 - 2016

M3 - Conference contribution

VL - 2016

SP - HBPP1906

BT - Unknown book

ER -