Books on Maillard reaction often cover the sensory and organoleptic aspects of foods derived from the reaction. But the side effects and health implications of consuming foods with the Maillard reaction's reactive dicarbonyls and AGEs have received less attention. This book focuses on the side effects of reactive dicarbonyls and AGEs in vivo. AGEs are associated with diabetes complications and several other chronic degenerative diseases including chronic inflammation, obesity, insulin resistance, cardiovascular disease, multiple sclerosis, epilepsy, cancer, Parkinson's and Alzheimer's disease. Dietary AGEs can exacerbate the pool of in vivo AGEs and promote disease development.
About the Author: "Jack N. Losso, PhD is an associate professor in the department of Food Science at Louisiana State University Agricultural Center, Baton Rouge, Louisiana. His current research interests include angiogenesis, macular degeneration, chronic inflammation, cancer, and functional foods. Dr. Losso has published more than 80 peer-reviewed papers, book chapters, proceedings, and journal magazine articles. He is an active professional member of the Institute of Food Technologists and the American Chemical Society.Debasis Bagchi received his PhD degree in medicinal chemistry in 1982. He is a professor in the Department of Pharmacological and Pharmaceutical Sciences at University of Houston College of Pharmacy, Houston, Texas. Dr. Bagchi is also senior vice president of Research & Development of InterHealth Nutraceuticals, Inc., Benicia, California. Dr. Bagchi is currently the president-elect of American College of Nutrition, Clearwater, Florida, and also serves as a distinguished advisor on the Japanese Institute for Health Food Standards, Tokyo, Japan and as chairperson on the Nutraceuticals and Functional Foods Division, Institute of Food Technologists, Chicago, Illinois. He serves as the vice-chair of the International Society for Nutraceuticals and Functional Foods (ISNFF). His research interests include free radicals, human diseases, carcinogenesis, pathophysiology, mechanistic aspects of cytoprotection by antioxidants, regulatory pathways in obesity and gene expression, and biotechnology. Dr. Bagchi has 271 peer-reviewed publications and numerous books. He has delivered invited lectures in various national and international scientific conferences, organized workshops, and group discussion sessions. He is a fellow of the American College of Nutrition, member of the Society of Toxicology, member of the New York Academy of Sciences, fellow of the Nutrition Research Academy, and member of the trichloroethylene (TCE) stakeholder Committee of the Wright Patterson Air Force Base, Dayton, Ohio.
