The Maillard Reaction in Food Chemistry and Medical Science Update for Post-Genomic Era - Invited Papers from the 7th International Symposium on the Maillard Reaction, Held in Kumamoto, Japan, Between 29th October 2001 and 1st November 2001 |
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| Editor:
| Horiuchi, Seikao
Hayase, F.
Kurata, Tadao
Osawa, T.
Taniguchi, N. |
| Series title: | International Congress Ser. |
| ISBN: | 978-0-444-51034-1 |
| Publication Date: | Dec 2002 |
| Publisher: | Elsevier Science & Technology Books
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| Book Format: | Hardback |
| List Price: | AUD $287.89 |
Book Description:
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This book focuses on two major multidisciplinary topics on the Maillard reaction, that is food science and medical science. The former covers the reaction mechanism and kinetics and analytical aspect of the Maillard reaction, food technology, flavour chemistry, ecology and antioxidants, whereas the latter covers in vivo reaction of the Maillard reaction affecting human health and disease with a special focus on the significance of AGE in AGE-induced disease processes. ...
More DescriptionThis book focuses on two major multidisciplinary topics on the Maillard reaction, that is food science and medical science. The former covers the reaction mechanism and kinetics and analytical aspect of the Maillard reaction, food technology, flavour chemistry, ecology and antioxidants, whereas the latter covers in vivo reaction of the Maillard reaction affecting human health and disease with a special focus on the significance of AGE in AGE-induced disease processes.
Recent studies demonstrated that AGE concentration, adjusted for age and duration of diabetes, is also increased in diabetic patients with complications, including nephropathy, retinopathy, and atherosclerosis. AGE is also recognized by AGE receptor such as RAGE (receptor for AGE) and scavenger receptor type I and II. Furthermore, the AGE inhibitors, aminoguanidine and pyridoxamine, also inhibit AGE formation and retard the development of early renal disease in the streptozotocin-diabetic rat. Considered together, these studies strongly suggest an association between AGE and the development of diabetic complications.