| Description |
1 online resource |
| Series |
Special Publication ; 322 |
| Contents |
The Maillard Reaction -- A Journey from the Discovery of Advanced Glycation Endproducts to their Chief Cellular Receptor, RAGE: A Mechanism Underlying Diabetic Complications and the Inflammatory Response / Ann Marie Schmidt -- Activation of Cellular Antioxidative Defense Mechanisms by CML-RAGE Interaction / Veronika Somoza -- The Pathogenic Potential of Different Sized AGE Modified Molecules via RAGE Signalling Pathways / Josephine M. Forbes -- Glycated Proteins Bind to ERM Proteins and Modulate their Actions / E Anne McRobert -- Modification of Human Serum Albumin with Reactive Aldehydes Alters the Antioxidant Activity / Ryoji Nagai -- A Novel Mechanism of Mental Illness: Carbonyl Stress Induced Schizophrenia: A Glyoxalase I Deficit Pedigree with Psychosis / Toshio Miyata -- Glyceraldehyde-derived Advanced Glycation End Products Decrease White Adipose Tissue Weight and Downregulate Leptin, Adiponectin, and Macrophage Marker / Fumitaka Hayase -- Methylglyoxal Modification of Heat-shock Protein 27 in Colon Mucosa of Human Ulcerative Colitis / Toshikazu Yoshikawa -- Extracellular Matrix Glycation and Pathogenesis of Diabetic Complications / Billy G. Hudson -- Structural Analysis of a Skin Collagen-linked Fluorophore that increases in Diabetes and End-stage Renal Disease / Vincent Monnier -- Advanced Glycatino End-products: Biomarkers for Age-related Macular Degeneration / John W. Crabb -- Metal Catalyzed Lens Crystallin Oxidation During Aging and in Diabetes: the Role of Glutathione / Vincent M. Monnier -- Impaired Oxygen Metabolism in Diabetic Nephropathy: Advanced Glycation, Hypoxia, and Oxidative Stress / Masashi Okamura -- Role of Carbonyl/Oxidative Stress on the Pathogenesis of Chronic Kidney Disease and the Metabolic Syndrome / Sadayoshi Inagi -- Role of the Glyoxalase System in Renal Senescence / Reiko Inagi -- Serum Low Molecular Weight Fluorescent AGEs are Higher in Neonates than in Adults: Role of Kidney Metabolism / Masahide Numaguchi -- The Renin-Angiotensin System and Advanced Glycation End-products in Diabetic Nephropathy. How Important are these Pathways as Therapeutic Targets? / Josephine M. Forbes -- Attenuation of Diabetes-associated Atherosclerosis with LR-90, a Novel Inhibitor of Age Formation / Karin Jandeliet Dahm -- Ne-Carboxymethyllysine: Its Origin in Selected Foods and its Urinary and Faecal Excretion in Healthy Humans / Cristina Delgado-Andrade -- Oxidative Stress and the Maillard Reaction in Food / Monika Pischetsrieder -- Dicarbonyls in Cola Drinks Sweetened with Sucrose or High Fructose Corn Syrup / Naila Rabbani -- Formation of Mutagens/Carcinogens Under Physiological Conditions and the Inhibitory Effects of Daily Foods on their Formation and the Induction of Genotoxicity / Shuichi Masuda -- Antitumor Effects of the Early Maillard Reaction Products / Thomas P. Mawhinney -- AGEs Fluorescence of Plasma, Urine and Skin Reflects Dietary Exposure to Maillard Products in Formula-fed Infants / Ines Birlouez-Aragon -- Novel Maillard Pigments Formed from Furfural and Xylose with Lysine Under Weakly Acidic Conditions / Masatsune Murata -- Urinary Excretion of Non-Toxic and Toxic Carbonyls as Urea Derivatives / Toshio Miyata -- Isolation of Glucose Ureide, Urea Derivative of Glucose, in Human Urine / Atsusi Sasaki -- Some Natural Products Extracts Inhibit the Formation of Nw-(Carboxymetyl)arginine / Ryoji Nagai -- Screening of AGE Inhibitors by Antibody Library / Yukio Fujiwarab -- Taste Modulating Maillard Reaction Products of Creatinine / Thomas Hofmann -- Improved Extraction of Acrylamide and its Quantification in Pork Sausages / Linda Farmer -- Chemistry of Pigments as Intermediate of Melanoidins / Hirohito Watanabe |
| Summary |
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in b |
| Notes |
Online resource; title from title screen (viewed on June 15, 2010) |
| Subject |
Maillard reaction.
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Maillard Reaction
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Publication Formats
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Organic Chemistry Phenomena
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Publication Characteristics
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Chemical Phenomena
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Phenomena and Processes
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Dietetics & nutrition.
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MEDICAL -- Pathology.
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MEDICAL -- Pathophysiology.
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Maillard reaction.
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| Genre/Form |
Conference papers and proceedings.
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Conference papers and proceedings.
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Actes de congrès.
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| Form |
Electronic book
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| Author |
Thomas, Merlin
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Forbes, Josephine
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| ISBN |
9781849732123 |
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1849732124 |
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