Antioxidant and antiglycation properties of carob flour extracts: Evaluating their potential as a functional ingredient in health-oriented foods and supplements
This article belongs to the Special Issue Biological Activity, Chemical Characterization and Contaminants of Plants and Waste: 2nd Edition.
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/392195 |
| Acceso en línea: | http://hdl.handle.net/10261/392195 |
| Access Level: | acceso abierto |
| Palabra clave: | Advanced glycation end-product (AGE) Carob flour Methylglyoxal Antiglycation Carbonyl trapping Phenolic compounds Antioxidant capacity |
| Sumario: | This article belongs to the Special Issue Biological Activity, Chemical Characterization and Contaminants of Plants and Waste: 2nd Edition. |
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