Pharmacological prevention of cardiovascular aging - targeting the Maillard reaction

Pharmacological Strategies to Retard Cardiovascular Aging.

Aging is the major risk factor for cardiovascular diseases, which are the leading cause of death in the United States. Traditionally, the effort to prevent cardiovascular disease has been focused on addressing the conventional risk factors, including hypertension, hyperglycemia, hypercholesterolemia, and high circulating levels of triglycerides. However, recent preclinical studies have identifi...

Mitophagy: New Insight into the Cardiovascular Aging  

Investigations on the Maillard reaction of dextrins during aging of Pilsner type beer.

Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubation...

The Maillard Reaction Application to Confectionery Products

2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...

The maillard reaction in eye diseases.

Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...