Dietary dicarbonyl compounds exacerbated immune dysfunction and hepatic oxidative stress under high-fat diets <i>in vivo</i>-Reference-Cited by-同舟云学术

Dietary dicarbonyl compounds exacerbated immune dysfunction and hepatic oxidative stress under high-fat diets in vivo

Published:2024 Issue:16 Volume:15 Page:8286-8299
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Jiang Yuhao¹^ORCID,Wang Shunyu²,Shuai Jiangbing³,Zhang Xiaofeng³,Zhang Shuifeng⁴,Huang Hua⁵,Zhang Qiaozhi¹^ORCID,Fu Linglin¹^ORCID

Affiliation:

1. School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou, 310018, Zhejiang Province, China

2. hejiang Li Zi Yuan Food Co., Ltd, Z, Jinhua, 321031, China

3. Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou, 310016, China

4. National Pre-packaged Food Quality Supervision and Inspection Center, Zhejiang Fangyuan Test Group Co., Ltd., Hangzhou, 310018, China

5. Quzhou Institute for Food and Drug Control, Quzhou, 324000, China

Abstract

High-fat diets (HFDs) predispose to obesity and liver dysfunctions, and α-dicarbonyl compounds (α-DCs) present in highly processed foods are also implicated in relevant pathological processes.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05708A

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4. Effects of Long-Term Exposure to Free Nε-(Carboxymethyl)lysine on Rats Fed a High-Fat Diet

5. Dicarbonyl Intermediates in the Maillard Reaction