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Early- and life-long intake of dietary advanced glycation end-products (dAGEs) leads to transient tissue accumulation, increased gut sensitivity to inflammation, and slight changes in gut microbial diversity, without causing overt disease.
Nogueira Silva Lima MT, Delayre-Orthez C, Howsam M, Jacolot P, Niquet-Léridon C, Okwieka A, Anton PM, Perot M, Barbezier N, Mathieu H, Ghinet A, Fradin C, Boulanger E, Jaisson S, Gillery P, Tessier FJ. Nogueira Silva Lima MT, et al. Among authors: anton pm. Food Res Int. 2024 Nov;195:114967. doi: 10.1016/j.foodres.2024.114967. Epub 2024 Aug 23. Food Res Int. 2024. PMID: 39277266 Free article.
55 results