『栄養と料理』2017年12月号　「栄養Watch」参考文献一覧

『栄養と料理』2017年12月号P106～109「栄養Watch」参考文献

（1）Uribarri J, et al.: Dietary advanced glycation end products and their role in health and disease. Adv Nutr. 6(4):461-473 (2015)

（2）岡田瑞恵，岡田悦政：終末糖化産物（AGEs）とAGEs受容体（RAGE）．愛知県立大学看護学部紀要．22:9-16 (2016)

（3）吉村和修，他：AGE特異的受容体（RAGE）．糖尿病．48(6):411-414 (2005)

（4）Teodorowicz M, et al.: Food processing: the influence of the maillard reaction on immunogenicity and allergenicity of food proteins. Nutrients. 9(8):pii: E835 (2017)

（5）Egawa T, et al.: Potential involvement of dietary advanced glycation end products in impairment of skeletal muscle growth and muscle contractile function in mice. Br J Nutr. 117(1):21-29 (2017)

（6）Ottum MS, et al.: Advanced glycation end-products: modifiable environmental factors profoundly mediate insulin resistance. J Clin Biochem Nutr. 57(1):1-12 (2015)

Goldin A, et al.: Advanced glycation end products: sparking the development of diabetic vascular injury. Circulation. 114(6):597-605 (2006)

Guilbaud A, et al.: How can diet affect the accumulation of advanced glycation end-products in the human body? Foods. 5(4):pii: E84 (2016)