Adiponectin Decreases Postprandially Following a Heat Processed Meal in People with Type 2 - an Effect Prevented by Benfotiamine and Cooking Method
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منابع مشابه
Adiponectin decreases postprandially following a heat-processed meal in individuals with type 2 diabetes: an effect prevented by benfotiamine and cooking method.
Adiponectin regulates insulin sensitivity (1), reduces the expression of endothelial adhesion molecules (2), and has anti-inflammatory effects (3). Decreased adiponectin levels accompany obesity (4) and type 2 diabetes (5), promoting insulin resistance (5) and cardiovascular disease (6,7). Data on postprandial adiponectin regulation in different populations are controversial, with studies showi...
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OBJECTIVE Diabetes is characterized by marked postprandial endothelial dysfunction induced by hyperglycemia, hypertriglyceridemia, advanced glycation end products (AGEs), and dicarbonyls (e.g., methylglyoxal [MG]). In vitro hyperglycemia-induced MG formation and endothelial dysfunction could be blocked by benfotiamine, but in vivo effects of benfotiamine on postprandial endothelial dysfunction ...
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تاریخ انتشار 2007