The Effects of High Fat Eating on Cognitive Function

Glycotoxins also known as advanced glycation end products or AGEs are class of oxidants stress promoting agents free radical promoting agents Implicated in diabetes in aging including brain injury due to Alzheimer's disease and stroke. Meat cooked using high dry heat such as in broiling grilling frying and roasting is a major source of dietary AGEs. These preliminary results suggest a simple strategy to diminish cognitive compromise.