期刊论文

Feng, Nianjie;Wang, C;He, Y

英文

Food Chemistry: X

2590-1575

2023

19

100736

10.1016/j.fochx.2023.100736

This work was financially supported by National Natural Science Foundation of China (No. 32001705, No. 32272299, No. 32172185), Hubei Key Research and Development Program (2021BBA073), the Open Project Program of the Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University (No. FQS-202107), State Key Laboratory of Marine Resource Utilization in South China Sea (Hainan University) (No. MRUKF2021002), and the Collaborative Grant-in-Aid of the HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics (No. XBTK-2020005).

本校为通讯机构

Accumulation of advanced glycation end products (AGEs) is linked with development or aggravation of many degenerative processes or disorders. Fruit vinegars are rich in polyphenols that can be a good dietary source of AGEs inhibitors. In this study, eight kinds of vinegars were prepared. Among them, the highest polyphenol and flavonoid content were orange vinegar and kiwi fruit vinegar, respectively. Ferulic acid, vanillic acid, chlorogenic acid, p-coumaric acid, caffeic acid, catechin, and epicatechin were main polyphenols in eight fruit vineg...