Document Detail

Wake up and smell the maillard reaction.
MedLine Citation:
PMID:  14603025     Owner:  NLM     Status:  MEDLINE    
The chemical reactions that occur when foods are browned during processing at high temperature also occur in the body during the natural aging process. Such reactions proceed at an accelerated rate in certain pathologies, such as diabetes, renal disease, atherosclerosis, and neurodegenerative diseases. A study now reveals that the consumption of foods rich in browned and oxidized products (so-called glycotoxins) induces a chronic inflammatory state in diabetic individuals. The study reveals a novel aspect at the interface between nutrition and disease, which might be especially relevant for the elderly and those with impaired renal function.
Vincent M Monnier; Mark E Obrenovich
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Publication Detail:
Type:  Journal Article     Date:  2002-12-18
Journal Detail:
Title:  Science of aging knowledge environment : SAGE KE     Volume:  2002     ISSN:  1539-6150     ISO Abbreviation:  Sci Aging Knowledge Environ     Publication Date:  2002 Dec 
Date Detail:
Created Date:  2003-11-06     Completed Date:  2003-11-07     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  101146039     Medline TA:  Sci Aging Knowledge Environ     Country:  United States    
Other Details:
Languages:  eng     Pagination:  pe21     Citation Subset:  IM    
Institute of Pathology at Case Western Reserve University, Cleveland, OH 44120, USA.
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MeSH Terms
Diabetes Mellitus / blood
Glycosylation End Products, Advanced / adverse effects*,  blood,  chemistry
Inflammation / chemically induced
Kidney Failure, Chronic / blood
Reg. No./Substance:
0/Glycosylation End Products, Advanced

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