The Effects of Rosella Extract (Hibiscus sabdariffa) against the n-carboxymethyl-lysine, NF-κβ, TNF-α in the Rats Heating Food Diets
The food processing by heating can increase the formation of AGEs (Advanced Glycation End Products). AGEs are compounds that formed from a non-enzymatic continuous glycation reaction between proteins and sugar residues. The CML (N-carboxymethyl-lysine) is used as a marker for AGEs cause most commonl...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Brawijaya
2018-02-01
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| Series: | Journal of Experimental Life Science |
| Subjects: | |
| Online Access: | https://jels.ub.ac.id/index.php/jels/article/view/248 |
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