What do Dietary Maillard Reaction Products and in vivo AGEs have in common? Are they a risk to human health?

Frederic TessierPr Frederic Tessier from UniversityLille 2 in Lille, France, will give a presentation about What do Dietary Maillard Reaction Products and in vivo AGEs have in common? Are they a risk to human health? at the Glycation World Congress which will be held in May 26-27, in Budapest.

According to Pr Tessier the Maillard reaction and the glycation are two terms commonly used to define the chemical reaction that takes place in foods and in vivo, respectively, between reduction sugars and proteins. The Maillard Reaction Products (MRPs) formed during the heat transformation of food and the Advanced Glycation End-products (AGEs) which accumulate in vivo during ageing and pathologies have been studied in parallel for many years by food chemists and biologists without too much discussion. The discovery that some AGEs initially found in vivo and supposed to be exclusively of endogenous origin, could be brought about by the ingestion of foods has given a new dimension to the field of the glycation in the last 2 decades. The discovery that several exogenous AGEs (also called dietary AGEs) could be biologically active after ingestion, and that diets high in AGEs and other MRPs could be involved in chronic human diseases has now raised considerable interest among toxicologists, nutritionists, physicians and other scientists.

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