The Maillard Reaction Reconsidered

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to chronic degenerative diseases such as diabetes, obesity, chronic inflammation, erectile dysfunction, cardiovascular disease, cancer, and Alzheimer¿s. This book explores the Maillard reaction, which produces advanced glycation end products (AGEs), and its link to chronic degenerative diseases. It also covers dietary factors that can help prevent those diseases.