Glycation Damage: A Possible Hub for Major Pathophysiological Disorders and Aging
Author:
Publisher
Aging and Disease
Subject
Cell Biology,Neurology (clinical),Geriatrics and Gerontology,Pathology and Forensic Medicine
Link
http://www.aginganddisease.org/fileup/2152-5250/PDF/ad-0-0-0-1802221244-1.pdf
Reference201 articles.
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2. Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, et al (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc, 110: 911-6.
3. Birlouez-Aragon I, Saavedra G, Tessier FJ, Galinier A, Ait-Ameur L, Lacoste F, et al (2010). A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases. Am J Clin Nutr, 91:1220-6.
4. Kanauchi M, Tsujimoto N, Hashimoto T (2001). Advanced glycation end products in nondiabetic patients with coronary artery disease. Diabetes Care, 24:1620-3.
5. Gul A, Rahman MA, Salim A, Simjee SU (2009). Advanced glycation end products in senile diabetic and nondiabetic patients with cataract. J Diabetes Complicat, 23:343-8.
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