Advanced glycoxidation end products in commonly consumed foods.

@article{Goldberg2004AdvancedGE,
  title={Advanced glycoxidation end products in commonly consumed foods.},
  author={Teresia Goldberg and Weijing Cai and Melpomeni Peppa and V{\'e}ronique Dardaine and Bantwal Suresh Baliga and Jaime Uribarri and Helen Vlassara},
  journal={Journal of the American Dietetic Association},
  year={2004},
  volume={104 8},
  pages={
          1287-91
        }
}
OBJECTIVE Advanced glycoxidation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions, are implicated in the complications of diabetes and aging. The objective of this article was to determine the AGE content of commonly consumed foods and to evaluate the effects of various methods of food preparation on AGE production. DESIGN Two-hundred fifty foods were tested for their content in a common AGE marker (epsilon)N-carboxymethyllysine (CML), using an enzyme… CONTINUE READING

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