The Maillard reaction in the human body. The main discoveries and factors that affect glycation.

@article{Tessier2010TheMR,
  title={The Maillard reaction in the human body. The main discoveries and factors that affect glycation.},
  author={Fr{\'e}d{\'e}ric Jacques Tessier},
  journal={Pathologie-biologie},
  year={2010},
  volume={58 3},
  pages={214-9}
}
Ever since the discovery of the Maillard reaction in 1912 and the discovery of the interaction between advanced glycation end-products and cellular receptors, impressive progress has been made in the knowledge of nonenzymatic browning of proteins in vivo. This reaction which leads to the accumulation of random damage in extracellular proteins is known to have deleterious effects on biological function, and is associated with aging and complication in chronic diseases. Despite a controlled… CONTINUE READING

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