Abstract
Age-related atherogenesis resembles diabetes, a model in which glucose looms as an important culprit. Within the body, the sugar becomes a glue able to harden and obstruct blood vessels while also activating such cells as macrophages and T lymphocytes. A new discovery is that large quantities of glycation endproducts may arrive preformed in foods prepared by routine cooking methods.
MeSH terms
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Arteriosclerosis / physiopathology*
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Arteriosclerosis / prevention & control*
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Cooking
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Diabetes Mellitus / physiopathology
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Diet, Atherogenic
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Enzyme Inhibitors / chemistry
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Enzyme Inhibitors / pharmacology
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Enzyme Inhibitors / therapeutic use
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Glucose / metabolism
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Glycation End Products, Advanced / blood
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Glycation End Products, Advanced / chemistry
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Guanidines / chemistry
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Guanidines / pharmacology
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Guanidines / therapeutic use
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Humans
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Models, Biological
Substances
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Enzyme Inhibitors
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Glycation End Products, Advanced
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Guanidines
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Glucose
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pimagedine