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)

SDG 3 Good Health and Well-being

Cite this

@inproceedings{4e5095146c2441979f0eec78f53c60b7,

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 -