Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Malene Wibe Poulsen, Monika Judyta Bak, Jeanette Marker Andersen, Rastislav Monošík, Anne C Giraudi-Futin, Jens Juul Holst, John Nielsen, Lotte Lauritzen, Lesli Hingstrup Larsen, Susanne Gjedsted Bügel, Lars Ove Dragsted

Advanced glycation end products (AGEs) formed in food during high-heat cooking may induce overeating and inflammation. We investigated whether AGE contents in a single meal affect postprandial appetite and markers of inflammation, endothelial activation, and oxidative stress.
OriginalsprogEngelsk
TidsskriftEuropean Journal of Nutrition
Vol/bind53
Udgave nummer2
Sider (fra-til)661-672
Antal sider12
ISSN1436-6207
DOI
StatusUdgivet - 2014

Bibliografisk note

CURIS 2014 NEXS 024

ID: 96103039