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. Author manuscript; available in PMC: 2017 May 18.
Published in final edited form as: Food Funct. 2016 May 18;7(5):2213–2222. doi: 10.1039/c6fo00169f

Figure 5.

Figure 5

GCGs inhibited AGEs crosslinks formation at the final stage of glycation by G.K. peptide-ribose assay. G.K. peptide (40 mg/mL) was co-incubated with ribose (100 mM) for 9 hrs in the absence or presence of GCGs (at concentrations from 5 to 300 μM). Fluorescence was measured at excitation and emission wavelengths of 340 nm and 420 nm, respectively. Results are shown in means ± SD from three independent tests.