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Use of Grape Pomace Phenolics to Counteract Endogenous and Exogenous Formation of Advanced Glycation End-Products

The increase in consumption of “ultra-processed” foods has raised attention because of the possible adverse effects deriving from the Maillard reaction leading to the formation of toxic advanced glycation end-products (AGEs) during food processing. Additionally, the increasing trend and consumption...

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Detalles Bibliográficos
Autores principales:	Sri Harsha, Pedapati S. C., Lavelli, Vera
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Discussion
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723612/ https://www.ncbi.nlm.nih.gov/pubmed/31443235 http://dx.doi.org/10.3390/nu11081917

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