Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals
Research output: Contribution to journal › Journal article › Research › peer-review
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.
Original language | English |
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Journal | European Journal of Nutrition |
Volume | 53 |
Issue number | 2 |
Pages (from-to) | 661-672 |
Number of pages | 12 |
ISSN | 1436-6207 |
DOIs | |
Publication status | Published - 2014 |
ID: 96103039