Age-related atherogenesis resembles diabetes, a model in which glucose looms as an important culprit. Within the body, the sugar becomes a glue able to harden and obstruct blood vessels while also activating such cells as macrophages and T lymphocytes. A new discovery is that large quantities of glycation endproducts may arrive preformed in foods prepared by routine cooking methods.
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Helen Vlassara (2000) studied this question.
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