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Food preparation methods that utilize high heat, such as frying, grilling, and broiling, lead to the formation of more AGEs, while cooking at lower temperatures, shorter cooking times, steaming, boiling, and the use of acids like lemon juice or vinegar in cooking minimize AGE formation (Uribarri 2010)

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Morris water maze data set mean latencies to find the platform during each daily block of five trials were calculated for each animal for each day of acquisition