Antioxidant and Antiglycation Properties of Carob Flour Extracts: Evaluating Their Potential as a Functional Ingredient in Health-Oriented Foods and Supplements

Antioxidant and Antiglycation Properties of Carob Flour Extracts: Evaluating Their Potential as a Functional Ingredient in Health-Oriented Foods and Supplements

Glycation in biological systems contributes to the development of chronic diseases, particularly under conditions of hyperglycemia and oxidative stress. This study evaluated the antiglycation and methylglyoxal (MGO)-trapping capacities of aqueous and methanolic extracts of carob flour. The methanoli...

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Bibliographic Details
Main Authors: Marta Mesías, Francisca Holgado, Francisco J. Morales
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Applied Sciences
Subjects:
carob flour
advanced glycation end-product (AGE)
methylglyoxal
antiglycation
carbonyl trapping
antioxidant capacity
Online Access:https://www.mdpi.com/2076-3417/15/12/6556
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