Document Detail


Wake up and smell the maillard reaction.
MedLine Citation:
PMID:  14603025     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Vincent M Monnier; Mark E Obrenovich
Related Documents :
15630155 - New approaches for treatment of peanut allergy: chances for a cure.
21535515 - Effect of antifungal hydroxypropyl methylcellulose-lipid edible composite coatings on p...
15025395 - Fatal anaphylaxis in the uk, 1992-2001.
925375 - Potentiation of itch and flare responses in human skin by prostaglandins e2 and h2 and ...
19048015 - Genetic subtype differences in neural circuitry of food motivation in prader-willi synd...
3541565 - Slowly digested and absorbed carbohydrate in traditional bushfoods: a protective factor...
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    
Affiliation:
Institute of Pathology at Case Western Reserve University, Cleveland, OH 44120, USA. vmm3@po.cwru.edu
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Animals
Cookery
Diabetes Mellitus / blood
Diet
Glycosylation End Products, Advanced / adverse effects*,  blood,  chemistry
Humans
Inflammation / chemically induced
Kidney Failure, Chronic / blood
Chemical
Reg. No./Substance:
0/Glycosylation End Products, Advanced

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  The burden of pain on the shoulders of aging.
Next Document:  Lipid peroxidation and the aging process.