AGE-Rich Bread Crust Extract Boosts Oxidative Stress Interception via Stimulation of the NRF2 Pathway

Advanced glycation end products (AGEs) result from a non-enzymatic reaction of proteins with reactive carbohydrates. Heat-processed food, such as bread, contains high amounts of AGEs. The activation of the NF-κB signaling pathway by bread crust extract (BCE) is well understood. However, it is largel...

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Detalles Bibliográficos
Autores principales: Wächter, Kristin, Navarrete Santos, Alexander, Großkopf, Anne, Baldensperger, Tim, Glomb, Marcus A., Szabó, Gábor, Simm, Andreas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622267/
https://www.ncbi.nlm.nih.gov/pubmed/34836129
http://dx.doi.org/10.3390/nu13113874

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622267/
https://www.ncbi.nlm.nih.gov/pubmed/34836129
http://dx.doi.org/10.3390/nu13113874

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