Advanced glycation endproducts (AGEs) form by Maillard-reactions after initial binding of
aldehydes with amines or amides in heated foods or in living organisms. The mechanisms of …

OBJECTIVE High-heat cooking of food induces the formation of advanced glycation end
products (AGEs), which are thought to impair glucose metabolism in type 2 diabetic patients. …

Purpose Fruit consumption is associated with a decreased risk of CVD in cohort studies and
is therefore endorsed by health authorities as part of the ‘5 or more a day’ campaigns. A …

Meat is highly nutritious and contributes with several essential nutrients which are difficult to
obtain in the right amounts from other food sources. Industrially processed meat contains …

Consumers buy organic food because they believe in the high quality of the product. Furthermore,
the EU legal regulatory framework for organic food and farming defines high quality of …

Vitamin K is receiving more attention in relation to its role in bone metabolism. Vitamin K is a
coenzyme for glutamate carboxylase, which mediates the conversion of glutamate to γ-…

Overweight and obesity are highly prevalent throughout the world and can adversely affect
the nutritional status of individuals. Studies have shown that many people with obesity have …

Background: Dietary isoflavones are thought to be cardioprotective because of their structural
similarity to estrogen. The reduction of concentrations of circulating inflammatory markers …

Background Calcium (Ca) - fortified foods are likely to play an important role in helping the
consumer achieve an adequate Ca intake, especially for persons with a low intake of dairy …

Wholegrain foods have received much attention in recent years, and have been proposed
to play a role in energy regulation through lowering of postprandial glycemia and appetite. …