Decrease of postprandial endothelial dysfunction by spice mix added to high-fat hamburger meat in men with Type 2 diabetes mellitus

Diabetic Medicine

Volumn 30, Issue 5, 2013, Pages 590-595

  Li, Z ^a   Henning, S M ^a   Zhang, Y ^a   Rahnama, N ^a   Zerlin, A ^a   Thames, G ^a   Tseng, C H ^b   Heber, D ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CREATININE; GLUCOSE; INSULIN; MALONALDEHYDE; NITRATE; NITRITE; POLYPHENOL; SODIUM CHLORIDE; TRIACYLGLYCEROL;

ADULT; AGED; ARTERY; ARTICLE; CLINICAL ARTICLE; CONTROLLED STUDY; CREATININE URINE LEVEL; ENDOTHELIAL DYSFUNCTION; GLUCOSE BLOOD LEVEL; HUMAN; INSULIN BLOOD LEVEL; LIPID DIET; LIPID OXIDATION; MALE; MEAT; NON INSULIN DEPENDENT DIABETES MELLITUS; POSTPRANDIAL STATE; SPICE; TONOMETRY; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALS; BLOOD GLUCOSE; CATTLE; COOKING; DIABETES MELLITUS, TYPE 2; DIET, HIGH-FAT; ENDOTHELIUM, VASCULAR; HUMANS; MALE; MALONDIALDEHYDE; MEAT; MIDDLE AGED; NITRATES; NITRIC OXIDE; NITRITES; OXIDATIVE STRESS; POLYPHENOLS; POSTPRANDIAL PERIOD; SPICES;

EID: 84876394143     PISSN: 07423071     EISSN: 14645491     Source Type: Journal    
DOI: 10.1111/dme.12120     Document Type: Article

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