Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility.

Autor: van Dongen, Katja C.W.1 (AUTHOR) katja.vandongen@wur.nl, Linkens, Armand M.A.1,2,3 (AUTHOR) Armand.linkens@maastrichtuniversity.nl, Wetzels, Suzan M.W.3,4 (AUTHOR) suzan.wetzels@mumc.nl, Wouters, Kristiaan2,3 (AUTHOR) kristiaan.wouters@maastrichtuniversity.nl, Vanmierlo, Tim5,6 (AUTHOR) tim.vanmierlo@uhasselt.be, van de Waarenburg, Marjo P.H.2,3 (AUTHOR) m.vandewaarenburg@maastrichtuniversity.nl, Scheijen, Jean L.J.M.2,3 (AUTHOR) j.scheijen@maastrichtuniversity.nl, de Vos, Willem M.7,8 (AUTHOR) willem.devos@wur.nl, Belzer, Clara1,7 (AUTHOR) clara.belzer@wur.nl, Schalkwijk, Casper G.1,2,3 (AUTHOR) C.Schalkwijk@maastrichtuniversity.nl
Zdroj: Food Research International. Sep2021, Vol. 147, pN.PAG-N.PAG. 1p.
Databáze: Academic Search Ultimate
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