|
|
The Maillard reaction -- which is at the crossroads of food and biomedical sciences-- was discovered by food scientists during the early part of the 20th century. This reaction is part of the natural and normal aging of tissues but, when accelerated, contributes to pathology in a range of age-related chronic diseases, including arthritis, atherosclerosis, diabetes, and neurodegenerative diseases. The role of the Maillard reaction in diabetes and its complications has become a major focus of research, leading to a better understanding of the importance of oxidative stress, lipid peroxidation, and hyperlipidemia in diabetic complications. This volume addresses all of these issues and highlights current research trends, including the role of oxidative stress, lipoxidation, and advanced lipoxidation end products (ALEs) in aging and disease. Chemical damage to protein by glycoxidation and lipoxidation reactions are two sides of the same coin, one side representing the damage to tissue proteins by sugar, the other side by lipids. In both cases, the chemical modification of tissue proteins and underlying damage to DNA contribute to loss of function and development of pathologic conditions. The last section of the volume, devoted to recent research on AGE/ALE inhibitors in animal models and clinical trials, assesses the current status of pharmaceutical interventions for retarding the Maillard reaction and the pathophysiology associated with aging and age-related disease.
| ISBN | 1573315311 | | DEWEY edition | DC22 | | ISBN13 | 9781573315319
(What's this?) | | Pages | 500 | | Publisher | New York Academy of Sciences | | Volumes | 001 | | Imprint | New York Academy of Sciences | | Published in | New York | | Format | Hardback | | Series title | Annals of the New York Academy of Science (Hardcover) | | Publication date | 15 Jun 2005 | | Height (mm) | 240 | | Library of Congress | Q11.N5 VOL | | Academic level | Professional / Scholarly | | DEWEY | 616.07 | |
|
| |
|
|
|
|
|
Enlarge
