date:Dec 14, 2012
nd texture, which we think of as good things, said Kee-Hong Kim, assistant professor of food science at Purdue University. Research suggests that these glycated proteins are involved in age-related diseases like cardiovascular disease.
Researchers at Purdue investigated whether glycated proteins affect the speed at which precursor, or immature, fat cells turn into mature fat cells. Using a cell culture, they saw no change in how quickly those immature cells accumulated lipids, which is stored a