| Autor: |
Rie Ito, Masahiro Kusumoto, Shiori Miyazawa, Hiroshi Akiyama, Yushi Matuo |
| Předmět: |
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| Zdroj: |
Japanese Journal of Food Chemistry & Safety; 2023, Vol. 30 Issue 1, p54-67, 14p |
| Abstrakt: |
This article is focused on: (i) specific components of the diet associated with inflammation, especially advanced glycation end products (AGEs) that form during thermal processing of food; (ii) experimental models, epidemiological data, and small clinical trials that suggest an important association between dietary AGEs and development of an inflammatory and pro-oxidative states that are conductive to chronic diseases; (iii) delineation of the pathological mechanisms induced by dietary AGEs, both direct (e.g. nonreceptor- mediated by MGO) and indirect (receptor-mediated). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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