Coffee and maillard products activate NF-κB in macrophages via H2O2 production
- Author
- MUSCAT, Sonja1 ; PELKA, Joana1 ; HEGELE, Jörg1 ; WEIGLE, Bernd2 ; MÜNCH, Gerald3 ; PISCHETSRIEDER, Monika1
[1] Institute of Pharmacy and Food Chemistry, Friedrich-Alexander-University, Erlangen, Germany
[2] Eucodis GmbH, Vienna, Austria
[3] Comparative Genomics Centre, James Cook University, Townsville, Australia - Source
Molecular nutrition & food research (Print). 2007, Vol 51, Num 5, pp 525-535, 11 p ; ref : 40 ref
- ISSN
- 1613-4125
- Scientific domain
- Food science technology
- Publisher
- Wiley-VCH-Verl, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Coffee Hydrogen peroxide Immunomodulation Maillard reaction products NF-KB
- Keyword (fr)
- Café Hydrogène Immunomodulation Peroxyde Production Produit réaction Réaction Maillard Traitement thermique
- Keyword (en)
- Coffee Hydrogen Immunomodulation Peroxides Production Reaction product Maillard reaction Heat treatment
- Keyword (es)
- Café Hidrógeno Inmunomodulación Peróxido Producción Producto reacción Reacción Maillard Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B12 Coffee, tea and other stimulative beverage industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18743554
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/mnfr.200600254 
https://dx.doi.org/10.1002/mnfr.200600254
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