Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 21, 2005, Pages 8176-8182

  Somoza, Veronika ^a   Wenzel, Elisabeth ^a   Lindenmeier, Michael ^a   Grothe, Dörthe ^b   Erbersdobler, Helmut F ^b   Hofmann, Thomas ^c  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b UNIVERSITY OF KIEL   (Germany)

^c UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

Advanced glycation end products (AGEs); Antioxidative capacity; Bread crust; Glutathione S transferase; Malt; NADPH cytochrome c reductase; Pronyl BSA; Tocopherol

Indexed keywords

ADVANCED GLYCATION END PRODUCT; ALBUMINOID; ANTIOXIDANT; DRUG DERIVATIVE; GLUCURONOSYLTRANSFERASE; GLUTATHIONE TRANSFERASE; LYSINE; PRONYL L LYSINE; PRONYL-L-LYSINE; PYRROLE DERIVATIVE;

ANIMAL; ARTICLE; BREAD; CEREAL; CHEMISTRY; CHEMOPROPHYLAXIS; DIET; MALE; METABOLISM; RAT; WISTAR RAT;

ALBUMINS; ANIMALS; ANTIOXIDANTS; BREAD; CEREALS; CHEMOPREVENTION; DIET; GLUCURONOSYLTRANSFERASE; GLUTATHIONE TRANSFERASE; GLYCOSYLATION END PRODUCTS, ADVANCED; LYSINE; MALE; PYRROLES; RATS; RATS, WISTAR;

ANIMALIA; BOVINAE; RATTUS NORVEGICUS;

EID: 27644595321     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0512611     Document Type: Article

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