Advanced glycation end products and risk of general and abdominal obesity in Iranian adults: Tehran lipid and glucose study

Background: Advanced glycation end products (AGEs) are a heterogeneous group of macromolecules that are formed by the non-enzymatic glycation of proteins, lipids, and nucleic acids. A number of food preparation methods can increase AGEs content. The aim of the present study is to assess the relation...

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Detalles Bibliográficos
Autores principales: Mirmiran, Parvin, Hadavi, Hoda, Mottaghi, Azadeh, Azizi, Fereidoun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Iran University of Medical Sciences 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6662547/
https://www.ncbi.nlm.nih.gov/pubmed/31380311
http://dx.doi.org/10.34171/mjiri.33.21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6662547/
https://www.ncbi.nlm.nih.gov/pubmed/31380311
http://dx.doi.org/10.34171/mjiri.33.21

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