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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Iran University of Medical Sciences
2019
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| Materias: | |
| 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 |