Research Article
Vanillic Acid Inhibited the Induced Glycation Using In Vitro and In Vivo Models
Figure 1
Concentration-response curves of glycation inhibition by AMG (a) and vanillic acid (b). The data represent the percentage of glycation inhibition relative to the control (0 mM AMG or 0 mM VA) and are expressed as mean ± SEM of duplicate tests with 3 readings for each sample. Data points with asterisks in B represent significant differences from the control (0 mM VA) .
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