Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats

Guo, Nan; Li, Caina; Liu, Quan; Liu, Shuainan; Yi, Huan; Wang, Xing; Bai, Guoliang; Yang, Miaomiao; Sun, Sujuan; Xu, Caimin; Shen, Zhufang

doi:10.1039/c8fo01964a

Public

Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induced diabetic rats

Published in Food & Function • Jan 1, 2018

Authors:

Nan Guo

Caina Li

Quan Liu

Abstract

SCOPE: Maltol (3-hydroxy-2-methy-4-pyrone), a potent antioxidative agent, typically is used to enhance flavor and preserve food. This study evaluated its effects on preventing diabetic peripheral neuropathy (DPN) in streptozotocin (STZ)-induced diabetic rats and explored its mechanisms. METHODS AND ...

Subject

Streptozotocin

Peripheral neuropathy

Diabetic neuropathy

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