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The Maillard Reaction in Aging, Diabetes and Nutrition

Buch | Hardcover

432 Seiten

1989
John Wiley & Sons Inc (Verlag)
978-0-471-51517-3 (ISBN)

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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.

Partial table of contents: Toward a Maillard Reaction Theory of Aging (V. Monnier). CHEMISTRY OF THE MAILLARD REACTION. Chemical Pathways of the Maillard Reaction (F. Ledl, et al.). The Amadori Product on Protein: Structure and Reactions (J. Baynes, et al.). ALTERATIONS OF PROTEIN FUNCTION THROUGH THE MAILLARD REACTION AND THE ROLE OF THE POLYOL PATHWAY. Fructose Mediated Crosslinking of Proteins (D. Walton, et al.). TURNOVER OF NONENZYMATICALLY GLYCOSYLATED PROTEINS: CLINICAL IMPLICATIONS. Non-Enzymatic Glycation and Protein Recognition (M. Bitensky, et al.). Macrophage Receptor-Mediated Processing and Regulation of Advanced Glycosylation Endproduct (AGE)-Modified Proteins: Role in Diabetes and Aging (H. Vlassara, et al.). CELLULAR AGING AND THE MAILLARD REACTION. Senescence of T Cells: A Potential Consequence of the Maillard Reaction? (R. Miller). ''Autoxidative Glycosylation'': Free Radicals and Glycation Theory (S. Wolff, et al.). NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF MAILLARD REACTION PRODUCTS IN FOOD. The Maillard Reaction in Foods (A. Kaanane & T. Labuza). Effect of Maillard Reaction Products on Protein Digestion (R. ?ste). EPILOGUE. The Maillard Reaction in Vivo: Quo Vadis (J. Baynes & V. Monnier). Index.

Erscheint lt. Verlag	6.9.1989
Verlagsort	New York
Sprache	englisch
Maße	35 x 60 mm
Gewicht	907 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Medizin / Pharmazie ► Medizinische Fachgebiete ► Geriatrie
	Medizinische Fachgebiete ► Innere Medizin ► Diabetologie
	Naturwissenschaften ► Biologie ► Biochemie
ISBN-10	0-471-51517-5 / 0471515175
ISBN-13	978-0-471-51517-3 / 9780471515173
Zustand	Neuware