Food chemistryHumansHep G2 CellsBlueberry PlantsAnthocyaninsAcrylamide
Blueberry anthocyanins and their metabolites synergistically alleviated ferroptosis induced by acrylamide in HepG2 cells.
Yuxi Lang, Ningxuan Gao, Hui Tan, Xu Si, Jinlong Tian, Zhihuan Zang, Dongdong Zhao, Bin Li
Published: 202510.1016/j.foodchem.2025.146690
Abstract
Acrylamide (ACR), which is formed in foods during high-temperature cooking, triggers ferroptosis in the liver. Blueberry anthocyanins (BAs) are effective in protecting the liver against ACR-induced injury; however, this effect is also associated with…
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