Dietary Advanced Glycation End Products Consumption as a Direct Modulator of Insulin Sensitivity in Overweight Humans: A Study Protocol for a Double-Blind, Randomized, Two Period Cross-Over Trial

BACKGROUND: Advanced glycation end products (AGEs) are formed during the processing, storage, and cooking of foods. As part of a western diet, AGEs are consumed in excess and impair glucose metabolism in patients with type 2 diabetes. In the absence of diabetes, AGE-mediated decreases in insulin sen...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:JMIR Res Protoc
Autors principals: de Courten, Barbora, de Courten, Maximilian PJ, Schalkwijk, Casper G, Walker, Karen Z, Forbes, Josephine
Format: Artigo
Idioma:Inglês
Publicat: JMIR Publications Inc. 2015
Matèries:
Original Paper
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4750465/
https://ncbi.nlm.nih.gov/pubmed/26223897
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2196/resprot.4552
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars