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.

Jana Raupbach, Stephan K Müller, Vanessa Schnell, Suse Friedrich, Anne Hellwig,Tilman Grune,Thomas Henle

Molecular nutrition & food research（2023）

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摘要

Studies 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.

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