The Effect of Free and Protein ‐Bound Maillard Reaction Products N‐ε‐Carboxymethyllysine, N‐ε‐Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells
ConclusionStudies on the biological effects of glycated proteins require an individual consideration of defined structures. General statements on the effect of “AGEs” in biological systems are scientifically unsound.
Source: Molecular Nutrition and Food Research - Category: Food Science Authors: Jana Raupbach,
Stephan K. M üller,
Vanessa Schnell,
Suse Friedrich,
Anne Hellwig,
Tilman Grune,
Thomas Henle Tags: Research Article Source Type: research
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