The Maillard reaction, its nutritional and physiopathological aspects. Introduction;La réaction de Maillard, ses aspects nutritionnels et physiopathologiques. Introduction

Pathologie Biologie

Volumn 58, Issue 3, 2010, Pages 199-

  Edeas, M ^a   Robert, L ^b  

^a Hôtel Dieu université Paris 5 ^*  (France)

^b HÔTEL DIEU   (France)

Author keywords

Cross links; Cytotoxicity; Glycation; Maillard reaction

Indexed keywords

ADVANCED GLYCATION END PRODUCT; GLUCOSE;

ARTICLE; CHEMICAL INTERACTION; CYTOTOXICITY; DIABETES MELLITUS; FOOD INDUSTRY; GLYCATION; HUMAN; LIFE EXPECTANCY; NONHUMAN; NUTRITIONAL STATUS;

ANIMALS; FOOD HANDLING; GLYCOSYLATION END PRODUCTS, ADVANCED; HUMANS; MAILLARD REACTION; RATS;

EID: 77953620777     PISSN: 03698114     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.patbio.2009.09.006     Document Type: Article

References (5)

1. Maillard LC. Action des acides aminés sur les sucres ; formation des mélanoïdes par voie méthodique. C R Acad Sci. 27 novembre 1911 ; C R Soc Biol. 2 décembre 1911.
2. Baynes JW and Monnier VM, editors. The Maillard Reaction in Aging, Diabetes and Nutrition. Proceedings of an NIH Conference on the Maillard Reaction in Aging, Diabetes and Nutrition Held in Bethesda, Maryland, September 22-23, 1988. Alan R. Liss Inc., New York, 1989.
3. Baynes JW, Monnier VM, Ames JM, Thorpe SR, editors. The Maillard Reaction. Chemistry at the Interface of Nutrition, Aging and Disease. Ann N Y Acad Sci, Vol. 1043. The New York Academy of Sciences, New York, 2005.
4. Robert L. Fritz Verzar was born 120 years ago: his contribution to experimental gerontology through the collagen research as assessed after half a century. Arch Gerontol Geriat 2006, 43:13-43.
5. Pinot P.-A. Historical Perspective of the Maillard Reaction in Food Science. Ann N Y Acad Sci 2005, 1043:1-8.