Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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.
Originalsprog | Engelsk |
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Tidsskrift | European Journal of Nutrition |
Vol/bind | 53 |
Udgave nummer | 2 |
Sider (fra-til) | 661-672 |
Antal sider | 12 |
ISSN | 1436-6207 |
DOI | |
Status | Udgivet - 2014 |
Bibliografisk note
CURIS 2014 NEXS 024
ID: 96103039