Leptin decreases postprandially in people with type 2 diabetes, an effect reduced by the cooking method

Hormone and Metabolic Research

Volumn 40, Issue 12, 2008, Pages 896-900

  Stirban, A ^a   Negrean, M ^a   Gotting C ^a   Stratmann, B ^a   Gawlowski, T ^a   Mueller Roesel, M ^a   Kleesiek, K ^a   Koschinsky, T ^b   Tschoepe, D ^a  

^a RUHR UNIVERSITY BOCHUM   (Germany)

^b HEINRICH HEINE UNIVERSITY   (Germany)

Author keywords

Advanced glycation end products; Leptin; Oxidative stress; Postprandial

Indexed keywords

ADVANCED GLYCATION END PRODUCT; GLUCOSE; INSULIN; LEPTIN; METHYLGLYOXAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL;

ADULT; ARTICLE; BLOOD LEVEL; CLINICAL ARTICLE; CONTROLLED STUDY; COOKING; DIABETIC OBESITY; DIABETIC PATIENT; FEMALE; HEATING; HORMONE BLOOD LEVEL; HOSPITAL PATIENT; HUMAN; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; OXIDATIVE STRESS; POSTPRANDIAL STATE; PRIORITY JOURNAL; TEST MEAL; URINE LEVEL;

BLOOD GLUCOSE; COOKERY; CROSS-OVER STUDIES; DIABETES MELLITUS, TYPE 2; DIABETIC DIET; DIET; FEMALE; GLYCOSYLATION END PRODUCTS, ADVANCED; HUMANS; LEPTIN; LIPIDS; MALE; MIDDLE AGED; POSTPRANDIAL PERIOD; PYRUVALDEHYDE;

EID: 58149129133     PISSN: 00185043     EISSN: None     Source Type: Journal    
DOI: 10.1055/s-0028-1083784     Document Type: Article

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