Highly heated food rich in Maillard reaction products limit an experimental colitis in mice
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2012/FO/C2FO30045A
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1. Are Food Advanced Glycation End Products Toxic in Biological Systems?
2. The Absorption and Metabolism of Modified Amino Acids in Processed Foods
3. Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods
4. Metabolic Transit and in vivo Effects of Melanoidins and Precursor Compounds Deriving from the Maillard Reaction
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