Advanced glycation end-products oor Kroaties

Advanced glycation end-products

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advanced glycation end products
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This reaction results in the formation of Advanced Glycation End-products (AGEs), which can contribute to loss of elasticity, wrinkles, inflammation, inhibited skin cell growth and accelerated aging.
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Because ghee has the more stable saturated bonds (i.e., it lacks double bonds that are easily damaged by heat) it is not as likely to form dangerous free radicals or advanced glycation end products when cooking.
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For instance, the beneficial effects of oleuropein in diabetes patients are linked to a reduction of oxidative stress, reduction of blood pressure, inhibition of a advanced glycation end products (AGE) formation, a decrease of blood glucose levels, an increase in glucose-induced insulin and GLP-1 release, an increase in peripheral uptake of glucose amongst other cellular and metabolic effects.
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3 sinne gevind in 7 ms. Hulle kom uit baie bronne en word nie nagegaan nie.