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The Maillard reaction in aging, diabetes, and nutrition: Proceedings of an NIH Conference on the Maillard Reaction in Aging, Diabetes, and Nutrition, . in clinical and biological research)

John W Baynes, Vincent M Monnier

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ISBN 10: 0845151541 / ISBN 13: 9780845151549
Published by A.R. Liss, 1989
Used Condition: Good
From Better World Books (Mishawaka, IN, U.S.A.)

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Former Library book. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP35017283

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Title: The Maillard reaction in aging, diabetes, ...

Publisher: A.R. Liss

Publication Date: 1989

Book Condition:Good

About this title


The Maillard reaction, or nonenzymatic browning reaction of proteins by reducing sugars, first occurred during the formation of the primordial soup. Recent evidence that the reaction proceeds in vivo has stimulated much new research. This contributed work presents the latest thinking on the Maillard reaction, covering the chemistry of the Maillard reaction, cellular aging and the interface between Maillard- and oxidation-mediated damage to macromolecules, a Maillard theory of aging, the clinical significance and metabolism of glycated and browned proteins, approaches toward pharmacological manipulation of the Maillard reaction, endogenous and exogenous Maillard reactions, and the effects of Maillard products on the metabolism and nutritional value of foods, as well as the possible genotoxicity of Maillard products.

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