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...

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Главные авторы: URIBARRI, JAIME, WOODRUFF, SANDRA, GOODMAN, SUSAN, CAI, WEIJING, CHEN, XUE, PYZIK, RENATA, YONG, ANGIE, STRIKER, GARY E., VLASSARA, HELEN
Формат: Artigo
Язык:Inglês
Опубликовано: 2010
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Article
Online-ссылка: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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