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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 ...