Lysine-glucose Maillard reaction products promote longevity and stress tolerance in Caenorhabditis elegans via the insulin/IGF-1 signaling pathway

Lysine-glucose Maillard reaction products promote longevity and stress tolerance in Caenorhabditis elegans via the insulin/IGF-1 signaling pathway

The Maillard reaction is associated with the development of distinct flavors and colors during food processing and cooking. This reaction generates numerous chemical compounds, including antioxidants. Caenorhabditis elegans is a model organism for studying aging; its lifespan is prolonged by antioxi...

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Bibliographic Details
Main Authors: Issei Yokoyama, Ou Setoyama, Ayumi Urakawa, Momo Sugawara, Yaqi Jia, Yusuke Komiya, Jun Nagasao, Keizo Arihara
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Journal of Functional Foods
Subjects:
Maillard reaction
Maillard reaction products
Antioxidant properties
Anti-aging
Stress tolerance
Caenorhabditis elegans
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464621003996

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http://www.sciencedirect.com/science/article/pii/S1756464621003996

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