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Food chemistry: Acrylamide from Maillard reaction products

✍ Scribed by Stadler, Richard H.; Blank, Imre; Varga, Natalia; Robert, Fabien; Hau, Jörg; Guy, Philippe A.; Robert, Marie-Claude; Riediker, Sonja

Book ID
111717472
Publisher
Nature Publishing Group
Year
2002
Tongue
English
Weight
123 KB
Volume
419
Category
Article
ISSN
0028-0836

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## Abstract Advanced glycation end products (AGE) are associated with a wide range of degenerative diseases. The present investigation aimed at analysing the influence of AGE containing nutritional extracts on cardiac fibroblasts (CFs) as the major cell type responsible for cardiac fibrosis. Mice C