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

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

    Published 2016
    “…In diabetes, formation of AGEs occurs at a higher rate when compared to non-diabetic normal individuals. …”
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