Sci. Aging Knowl. Environ., 18 December 2002
Wake Up and Smell the Maillard Reaction
Vincent M. Monnier, and Mark E. Obrenovich
The authors are at the Institute of Pathology at Case Western Reserve University, Cleveland, OH 44120, USA. E-mail: firstname.lastname@example.org (V.M.M.)http://sageke.sciencemag.org/cgi/content/full/sageke;2002/50/pe21
Key Words: Maillard reaction advanced glycation end products glycotoxins inflammation aging diabetes
Abstract: The chemical reactions that occur when foods are browned during processing at high temperature also occur in the body during the natural aging process. Such reactions proceed at an accelerated rate in certain pathologies, such as diabetes, renal disease, atherosclerosis, and neurodegenerative diseases. A study now reveals that the consumption of foods rich in browned and oxidized products (so-called glycotoxins) induces a chronic inflammatory state in diabetic individuals. The study reveals a novel aspect at the interface between nutrition and disease, which might be especially relevant for the elderly and those with impaired renal function.
Citation: V. M. Monnier, M. E. Obrenovich, Wake Up and Smell the Maillard Reaction. Science's SAGE KE (18 December 2002), http://sageke.sciencemag.org/cgi/content/full/sageke;2002/50/pe21
Science of Aging Knowledge Environment. ISSN 1539-6150