Publisher's Synopsis
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.
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.
