Adiponectin decreases postprandially following a heat-processed meal in individuals with type 2 diabetes: An effect prevented by benfotiamine and cooking method

Diabetes Care

Volumn 30, Issue 10, 2007, Pages 2514-2516

  Stirban, Alin ^a   Negrean, Monica ^a   Stratmann, Bernd ^a   Götting, Christian ^a   Salomon, Julia ^a,b   Kleesiek, Knut ^a   Tschoepe, Diethelm ^a  

^a RUHR UNIVERSITY BOCHUM   (Germany)

^b MÜNSTER UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ACETYLSALICYLIC ACID; ADIPONECTIN; ANTIDIABETIC AGENT; BENFOTIAMINE; BETA ADRENERGIC RECEPTOR BLOCKING AGENT; CALCIUM CHANNEL BLOCKING AGENT; DIURETIC AGENT; HYDROXYMETHYLGLUTARYL COENZYME A REDUCTASE INHIBITOR; INSULIN;

ADULT; ARTICLE; CLINICAL ARTICLE; CLINICAL TRIAL; COMBINATION CHEMOTHERAPY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; HUMAN; MALE; MONOTHERAPY; NON INSULIN DEPENDENT DIABETES MELLITUS; RANDOMIZED CONTROLLED TRIAL;

ADIPONECTIN; ANALYSIS OF VARIANCE; BODY MASS INDEX; CHELATING AGENTS; COOKERY; DIABETES MELLITUS, TYPE 2; DIABETIC DIET; FEMALE; FOOD HANDLING; HEAT; HUMANS; HYPOGLYCEMIC AGENTS; MALE; MIDDLE AGED; POSTPRANDIAL PERIOD; THIAMINE;

EID: 35148821838     PISSN: 01495992     EISSN: 01495992     Source Type: Journal    
DOI: 10.2337/dc07-0302     Document Type: Article

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