Cooking methods affect advanced glycation end products and lipid profiles: A randomized cross-over study in healthy subjects - Wellens, Judith; Vissers, Eva; Dumoulin, Anaïs; Hoekx, Sien; Vanderstappen, Julie; Verbeke, Joke; Vangoitsenhoven, Roman; Derrien, Muriel; Verstockt, Bram; Ferrante, Marc; Matthys, Christophe; Raes, Jeroen; et al. (Cell reports. Medicine, 2025)
Keywords: 4E-BP1; Adult; Advanced Basic Science; advanced glycation end products; butyric acid; carboxymethyl lysine; CML; Cooking - methods; Cross-Over Studies; culinary techniques; dietary intervention; Female; Glycation End Products, Advanced - blood; Healthy Volunteers; Humans; Lipids - blood; Male; MG-H1; Middle Aged; pyrraline; culinary techniques; MG-H1; butyric acid; CML; carboxymethyl lysine; 4E-BP1; pyrraline; advanced glycation end products; cooking methods; dietary intervention