title: Adiponectin decreases postprandially following a heat-processed meal in individuals with type 2 diabetes: an effect prevented by benfotiamine and cooking method.
authors.affiliation: Heart and Diabetes Center NRW, Ruhr-University Bochum, 32545 Bad Oeynhausen, Germany.
authors.forename: Alin
authors.initials: A
authors.lastname: Stirban
authors.forename: Monica
authors.initials: M
authors.lastname: Negrean
authors.forename: Bernd
authors.initials: B
authors.lastname: Stratmann
authors.forename: Christian
authors.initials: C
authors.lastname: Götting
authors.forename: Julia
authors.initials: J
authors.lastname: Salomon
authors.forename: Knut
authors.initials: K
authors.lastname: Kleesiek
authors.forename: Diethelm
authors.initials: D
authors.lastname: Tschoepe
mesh_terms: D052242:Adiponectin / Q000097:blood*; D000704:Analysis of Variance; D015992:Body Mass Index; D002614:Chelating Agents / Q000494:pharmacology*; D003296:Cooking; D003924:Diabetes Mellitus, Type 2 / Q000097:blood*; D003927:Diet, Diabetic; D005260:Female; D005511:Food Handling; D006358:Hot Temperature; D006801:Humans; D007004:Hypoglycemic Agents / Q000627:therapeutic use; D008297:Male; D008875:Middle Aged; D019518:Postprandial Period; D013831:Thiamine / Q000031:analogs & derivatives* / Q000494:pharmacology
chemical_list: D052242:Adiponectin; D002614:Chelating Agents; D007004:Hypoglycemic Agents; D013831:Thiamine; C013835:benphothiamine