Diet with high content of advanced glycation end products induces oxidative stress damage and systemic inflammation in experimental mice: protective effect of peanut skin procyanidins
Non-enzymatic glycation reaction in food can produce diet-derived advanced glycation end products (dAGEs), which have potential health risks. Thus, it is of great significance to find efficient substances to improve the negative effects induced by dAGEs on human health. This study investigated the i...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-11-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250039 |
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