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  • Dietary advanced glycation end products and their role in health and disease 

    Rojas, Armando ORCID; Uribarri, Jaime; Del Castillo, María Dolores; De la Maza, María Pía; Filip, Rosana; Gugliucci, Alejandro; Luevano Contreras, Claudia; Macías-Cervantes, Maciste H.; Markowicz Bastos, Deborah H.; Medrano, Alejandra; Menini, Teresita; Portero-Otin, Manuel; Rodrigues Sampaio, Geni; Wrobel, Kazimierz; Wrobel, Katarzyna; Garay-Sevilla, Ma. Eugenia (2015)
    Over the past 2 decades there has been increasing evidence supporting an important contribution from food-derived advanced glycation end products (AGEs) to the body pool of AGEs and therefore increased oxidative stress and ...

  • Healthy eating recommendations: Good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool? 

    Del Castillo, María Dolores; Iriondo-DeHond, Amaia; Iriondo-DeHond, Maite; González-Bonet, Ileana; Medrano, Alejandra; Filip, Rosana; Uribarri, Jaime (2021)
    The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy ...