NDLI: Health effects of dietary Maillard reaction products: the results of ICARE and other studies

Content Provider	Springer Nature Link
Author	Tessier, Frédéric J. Birlouez Aragon, Inès
Copyright Year	2010
Abstract	In food science the Maillard reaction is well known to cause degradation of amino acids and an overall decrease in the nutritional value of foods that have been subjected to heat in processing. There has been evidence more recently of the endogenous formation of some Maillard reaction products (MRPs) in biological systems and their association with pathophysiological conditions including diabetes, renal disease and cardiovascular disease. Several studies have suggested that dietary MRPs increase the in vivo pool of MRPs after intestinal absorption and contribute to the development of diabetes and related complications. This review focuses on the animal and human studies which have assessed the eventual implications of dietary MRPs on human health, highlighting the different diets tested, the experimental designs and the biomarkers selected to estimate the health effects. The results of these studies are compared to those of the recently published ICARE study. In this latter study an accurate determination of the MRP content of the diets was achieved, allowing the calculation of the contribution of individual food groups to daily MRP intakes in a regular western diet.
Starting Page	1119
Ending Page	1131
Page Count	13
File Format	PDF
ISSN	09394451
Journal	Amino Acids
Volume Number	42
Issue Number	4
e-ISSN	14382199
Language	English
Publisher	Springer Vienna
Publisher Date	2010-10-15
Publisher Place	Vienna
Access Restriction	Subscribed
Subject Keyword	Maillard reaction Glycation Advanced glycation endproducts N ε -Carboxymethyllysine Health Nutrition Neurobiology Proteomics Biochemical Engineering Life Sciences Biochemistry Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry Clinical Biochemistry

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion

Microorganisms and Maillard reaction products: a review of the literature and recent findings

Determination of N ɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry

Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats

Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers

Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats

Glycation products in infant formulas: chemical, analytical and physiological aspects

Advanced glycation end products and diabetic retinopathy

Synthesis of stable isotope-labelled monolysyl advanced glycation endproducts

Health effects of dietary Maillard reaction products: the results of ICARE and other studies

Similar Documents

N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion

Microorganisms and Maillard reaction products: a review of the literature and recent findings

Determination of N ɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry

Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats

Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers

Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats

Glycation products in infant formulas: chemical, analytical and physiological aspects

Advanced glycation end products and diabetic retinopathy

Synthesis of stable isotope-labelled monolysyl advanced glycation endproducts

Health effects of dietary Maillard reaction products: the results of ICARE and other studies