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
Raupbach, Jana, Müller, Stephan K, Schnell, Vanessa, Friedrich, Suse, Hellwig, Anne, Grune, Tilman, Henle, Thomas
Published in Molecular nutrition & food research (01.09.2023)
Published in Molecular nutrition & food research (01.09.2023)
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Journal Article
Effect of dietary Maillard reaction products on inflammation and oxidative stress in mice
Raupbach, Jana, Müller, Stephan K., Hellwig, Anne, Henle, Thomas, Grune, Tilman
Published in Free radical biology & medicine (20.05.2023)
Published in Free radical biology & medicine (20.05.2023)
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Journal Article
Dietary glycation compounds and their (anti?)-inflammatory actions
Raupbach, Jana, Müller, Stephan K., Hellwig, Anne, Henle, Thomas, Grune, Tilman
Published in Free radical biology & medicine (01.03.2023)
Published in Free radical biology & medicine (01.03.2023)
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Journal Article