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

Presentation
Citation formats

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

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
Journal	European Journal of Nutrition
Volume	53
Issue number	2
Pages (from-to)	661-672
Number of pages	12
ISSN	1436-6207
DOIs	https://doi.org/10.1007/s00394-013-0574-y
Publication status	Published - 2014

ID: 96103039