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Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet
Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardio...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
2010
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3704564/ https://ncbi.nlm.nih.gov/pubmed/20497781 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jada.2010.03.018 |
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