Rye Bread Crust as an Inducer of Antioxidant Genes and Suppressor of NF-&#954;B Pathway In Vivo.

Wächter, Kristin; Gohde, Birte; Szabó, Gábor; Simm, Andreas

Rye Bread Crust as an Inducer of Antioxidant Genes and Suppressor of NF-κB Pathway In Vivo.

Wächter, Kristin; Gohde, Birte; Szabó, Gábor; Simm, Andreas.

Afiliação

Wächter K; Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University, Halle-Wittenberg, 06120 Halle (Saale), Germany.
Gohde B; Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University, Halle-Wittenberg, 06120 Halle (Saale), Germany.
Szabó G; Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University, Halle-Wittenberg, 06120 Halle (Saale), Germany.
Simm A; Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University, Halle-Wittenberg, 06120 Halle (Saale), Germany.

Nutrients ; 14(22)2022 Nov 12.

Article em En | MEDLINE | ID: mdl-36432475

Assuntos

Pão; NF-kappa B; Camundongos; Animais; NF-kappa B/genética; Antioxidantes; Secale; Fígado

Palavras-chave

NF-κB-luciferase-reporter mice; NRF2; advanced glycation end products; antioxidant; bread crust; cardioprotection; in vivo imaging

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / NF-kappa B Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Nutrients Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Alemanha País de publicação: Suíça

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