About this document
Effects of AGEs in Food and Health by amina sadouki is a document available to read on EtoBox.
The review discusses advanced glycation endproducts (AGEs) formed through Maillard reactions in heated foods and their potential health effects. It highlights the mechanisms of AGE formation, methods for analysis, and their absorption and bioavailability in the body. The authors emphasize the need for further research to clarify the biological impacts of AGEs and their role in health, particularly concerning inflammation and diabetes.
- Author
- amina sadouki
- Language
- EN