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Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology
The formation of advanced glycation end products (AGEs) in foods is accelerated with heat treatment, particularly within foods that are cooked at high temperatures for long periods of time using dry heat. The modern processed diet is replete with AGEs, and excessive AGE consumption is thought to be...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413015/ https://www.ncbi.nlm.nih.gov/pubmed/30678161 http://dx.doi.org/10.3390/nu11020215 |