Millard Reaction in Aging, Diabetes, & Nutrition

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 Glycosylation22: 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. Oste). EPILOGUE. The Maillard Reaction in Vivo: Quo Vadis (J. Baynes & V. Monnier). Index.Baynes, John W. is the author of 'Millard Reaction in Aging, Diabetes, & Nutrition' with ISBN 9780471515173 and ISBN 0471515175.