Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

This review was written on behalf of the Iberoamerican AGE Group.

Bibliographic Details
Authors:	Castillo, M. Dolores del, Iriondo-DeHond, Amaia, Iriondo-DeHond, Maite, Gonzalez, Ileana, Medrano-Fernandez, Alejandra, Filip, Rosana, Uribarri, Jaime
Format:	article
Status:	Published version
Publication Date:	2020
Country:	España
Institution:	Consejo Superior de Investigaciones Científicas (CSIC)
Repository:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/220125
Online Access:	http://hdl.handle.net/10261/220125
Access Level:	Open access
Keyword:	Advanced glycation end products Sustainable health Maillard reaction Body Healthy nutrition Diet

Description
Summary:	This review was written on behalf of the Iberoamerican AGE Group.