The Maillard Reaction: A Step in AGE Formation
This month, the International Maillard Reaction Society held the 12th International Symposium on the Maillard Reaction, where numerous scientists, professors and researchers presented new information relevant to the Maillard Reaction.
The Maillard Reaction is the chemical reaction between amino acids and reduced sugars that gives browned foods their flavor. It is what turns bread into toast, what makes marshmallows s’more-worthy. The delicious and seemingly harmless Maillard Reaction is a step in the formation of AGEs.
At this year’s symposium, several professionals spoke on protein quality, food functionality, antioxidant defense systems and more. The international attention that the Maillard Reaction has received validates the incredible amount of AGE research and prevention that the scientific world has seen in recent years.
The committee in charge of organizing the Society’s events is primarily based in Japan, but contains scientists and researchers from around the world. Together, these scientists seek to better understand the Maillard Reaction and fight against its harmful effects.
Learn more about the various presentations that took place at the Symposium by viewing the online program.