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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Päätekijät: URIBARRI, JAIME, WOODRUFF, SANDRA, GOODMAN, SUSAN, CAI, WEIJING, CHEN, XUE, PYZIK, RENATA, YONG, ANGIE, STRIKER, GARY E., VLASSARA, HELEN
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: 2010
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Article
Linkit: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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