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Change of HDL by Food Ingredient

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High-Density Lipoproteins as Biomarkers and Therapeutic Tools

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Abstract

Appreciated evidences have strongly suggested that advanced glycation end (AGE) products have crucial role in the development of metabolic syndrome, including premature atherosclerosis with endothelial dysfunction (Tan et al. 2002). Elevated level of AGE in blood are accompanied with increased incidence of coronary artery disease (CAD) (Kilhovd et al. 2005). Non-enzymatic glycation of serum proteins is a major molecular basis of diabetic complications; as apolipoproteins (apoA-I and apoC-III) were glucosylated in hyperglycemic diabetic subjects (Curtiss and Witztum 1985).

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    Kyung-Hyun Cho

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Cho, KH. (2019). Change of HDL by Food Ingredient. In: High-Density Lipoproteins as Biomarkers and Therapeutic Tools. Springer, Singapore. https://doi.org/10.1007/978-981-13-7387-9_5

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