Category Archives: AGE Products

Advanced Glycation End Products in Foods: Insulin Sensitivity

Posted on February 19, 2018 by Robert Barrington

Western food is highly processed. Often it contains high amounts of sugar, salt and fat and these make the foods incredibly palatable. During the processing of foods which can include heating and the addition of chemicals, a number of changes … Continue reading →

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Fat Mass And Plasma Biomarkers

Posted on October 6, 2012 by Robert Barrington

The amount of fat mass is known to affect the plasma levels of certain biomarkers, which should be taken into account when analysing physiological data. This is particularly relevant for fat soluble substances which are preferentially sequestered into fat tissue … Continue reading →

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