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dc.contributor.authorDearlove, Rebecca Patricia
dc.date.accessioned2014-03-04T02:44:27Z
dc.date.available2014-03-04T02:44:27Z
dc.date.issued2007-08
dc.identifier.otherdearlove_rebecca_p_200708_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/dearlove_rebecca_p_200708_ms
dc.identifier.urihttp://hdl.handle.net/10724/24126
dc.description.abstractDiabetes mellitus is a metabolic disorder characterized by a deficiency and/or absence of insulin that is associated with chronic pathology including retinopathy, nephropathy, neuropathy and atherosclerosis. These diabetic complications are caused in part by the build-up of advanced glycation endproducts (AGEs) that are formed non-enzymatically between reducing sugars and proteins. These AGEs elicit a pro-inflammatory response overwhelming the body’s natural antioxidant defense and creating oxidative stress. There is growing interest in polyphenolic compounds due to their antioxidant and anti-inflammatory capacities. Potential health benefits of herbs and spices may derive from their high concentrations of phytochemicals including polyphenolics and other bioactive compounds. In this study, the total phenolic content and antioxidant activity of herb and spice extracts were determined and their abilities to inhibit albumin glycation in vitro was examined.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectDiabetes Mellitus
dc.subjectAdvanced Glycation Endproducts (AGE)
dc.subjectPolyphenolics
dc.subjectAntioxidant
dc.subjectHerbs and Spices
dc.titleInhibition of protein glycation by polyphenolic extracts of culinary herbs and spices
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFoods and Nutrition
dc.description.majorFoods and Nutrition
dc.description.advisorJames Hargrove
dc.description.committeeJames Hargrove
dc.description.committeeRuthann Swanson
dc.description.committeeDiane Hartle


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