Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

Food and Function

Volumn 3, Issue 9, 2012, Pages 941-949

  Anton, Pauline M ^a   Craus, Alexandre ^a   Niquet Léridon, Céline ^a   Tessier, Frédéric J ^a  

^a INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DISEASES; GLYCOSYLATION; HEAT TREATMENT; MAMMALS; PATHOLOGY; TISSUE;

LOW-LEVEL EXPOSURE; MAILLARD REACTION PRODUCTS; MELANOIDINS; TISSUE HEALING;

PELLETIZING;

MELANOIDIN POLYMERS; PEROXIDASE; POLYMER;

ANIMAL; ARTICLE; BLOOD; BLOOD ANALYSIS; CHEMISTRY; COLITIS; COLON; COMPARATIVE STUDY; DISEASE MODEL; ENZYMOLOGY; FECES; FOOD HANDLING; GLYCATION; HEAT; INFLAMMATION; MALE; METABOLISM; METHODOLOGY; MOUSE; PATHOLOGY;

ANIMALS; BLOOD; BLOOD CHEMICAL ANALYSIS; COLITIS; COLON; DISEASE MODELS, ANIMAL; FECES; FOOD HANDLING; HOT TEMPERATURE; INFLAMMATION; MAILLARD REACTION; MALE; MICE; PEROXIDASE; POLYMERS;

EID: 84865393809     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c2fo30045a     Document Type: Conference Paper

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