Maillard reaction products from highly heated food prevent mast cell number increase and inflammation in a mouse model of colitis

Published 2017 View Full Article

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Title
Maillard reaction products from highly heated food prevent mast cell number increase and inflammation in a mouse model of colitis
Authors
Keywords
Maillard reaction products, Dextran sulfate sodium salt, Intestinal barrier, Mast cell, Experimental intestinal inflammation, Food heat treatment
Journal
NUTRITION RESEARCH
Volume 48, Issue -, Pages 26-32
Publisher
Elsevier BV
Online
2017-10-13
DOI
10.1016/j.nutres.2017.10.005

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