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Influence of Tea Polyphenols on the Formation of Advanced Glycation End Products (AGEs) in vitro and in vivo

by Shanli Peng and Genyi Zhang

Journal of Food and Nutrition Research. 2014, 2(8), 524-531. DOI: 10.12691/jfnr-2-8-15
Pub. Date: August 24, 2014Views: 19489 Downloads: 13594Like: 39Citations: 1

tea polyphenols advanced glycation end products (AGEs) diabetes mellitus antioxdation

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