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: Tags: Research Article Source Type: research