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.
|Journal||European Journal of Nutrition|
|Number of pages||12|
|Publication status||Published - 2014|