Quality criteria for studies on dietary glycation compounds and human health.
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DOI: 10.1021/acs.jafc.9b04172
Abstract: Current reports increasingly associate dietary "advanced glycation end products" (AGEs") resulting from the Maillard reaction (glycation) between reducing sugars and amino compounds in foods with pathophysiological consequences such as chronic inflammation, atherosclerosis and the metabolic… read more here.
Keywords: human health; criteria studies; quality criteria; glycation ... See more keywords