Over a lifetime of cooking, the amount and variety of AGE-modified tissue progressively increases. High sugar levels, elevated fats and increased oxidative stress all act to hasten the formation of AGEs, and with it the ageing process.
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Over a lifetime of cooking, the amount and variety of AGE-modified tissue progressively increases. High sugar levels, elevated fats and increased oxidative stress all act to hasten the formation of AGEs, and with it the ageing process.
[ Ссылка ]