In-Vitro Studies on banana flower and stem as the inhibitors of formation of Advanced Glycation End Products (AGEs)

Prasannalakshmi, A. (2007) In-Vitro Studies on banana flower and stem as the inhibitors of formation of Advanced Glycation End Products (AGEs). [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	A study was conducted to check the efficacy of banana flower and stem, edible parts of a commonly grown fruit plant, as inhibitors of formation of AGEs. The basic composition of banana flower and stem that will determine its anti-glycation properties were investigated to better understand the pattern and mechanism of inhibition of in-vitro AGE formation. The banana flower extract had a significant, dose-dependent effect on the AGEs fluorescence and showed comparable inhibition to the positive control aminoguanidine. The inhibition was found to be maximum in 5 mg/ml concentration of the extract. Results showed that extracts of banana flower show a significant dose-dependent inhibition of AGEs formation in an in-vitro model, where as banana stem extracts have an effect to a lesser extent.
Uncontrolled Keywords:	banana flower banana stem Advanced Glycation End products Glycation
Subjects:	600 Technology > 08 Food technology > 11 Food Biochemistry 600 Technology > 01 Medical sciences > 04 Diabetes Mellitus 600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Aug 2007 10:22
Last Modified:	28 Dec 2011 09:30
URI:	http://ir.cftri.res.in/id/eprint/1403

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