Adiponectin decreases postprandially following a heat-processed meal in individuals with type 2 diabetes: an effect prevented by benfotiamine and cooking method.
Stirban
Alin
A
Heart and Diabetes Center NRW, Ruhr-University Bochum, 32545 Bad Oeynhausen, Germany.
Negrean
Monica
M
Stratmann
Bernd
B
Götting
Christian
C
Salomon
Julia
J
Kleesiek
Knut
K
Tschoepe
Diethelm
D
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
D052242:Adiponectin; D002614:Chelating Agents; D007004:Hypoglycemic Agents; D013831:Thiamine; C013835:benphothiamine