Publisher's Synopsis
The Maillard reaction, first described over 70 years ago, is ubiquitous. But while in organic chemistry thousands of reports have been devoted to it, its biochemical importance seems lacking in recognition except in food industries and in specific research areas. In this review, the author explains how Maillard reactions occur and how they can provide underlying mechanisms for a wide variety of major ailments - including some causes of malnutrition, carcinogenesis, impaired brain chemistry and function, and induced vascular disease. He aims to show how, through control of these reactions, resistance of individuals to disease may be enhanced, possibly by relatively simple means. Another and related aim is to discuss how Maillard reactions are involved in the survival and epidemiology of microbes when airborne, waterborne or food borne.
