Dietary Advanced Glycation End Products and Risk Factors for Chronic Disease: A Systematic Review of Randomised Controlled Trials

Dietary advanced glycation end-products (AGEs) form during heating and processing of food products and are widely prevalent in the modern Western diet. Recent systematic reviews indicate that consumption of dietary AGEs may promote inflammation, oxidative stress and insulin resistance. Experimental...

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Detalles Bibliográficos
Autores principales: Clarke, Rachel E., Dordevic, Aimee L., Tan, Sih Min, Ryan, Lisa, Coughlan, Melinda T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808855/
https://www.ncbi.nlm.nih.gov/pubmed/26938557
http://dx.doi.org/10.3390/nu8030125

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808855/
https://www.ncbi.nlm.nih.gov/pubmed/26938557
http://dx.doi.org/10.3390/nu8030125

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