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MAILLARD REACTION  IN  MEDICAL AREA

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 Apart from food technology and nutrition (human and animal), the reaction of Maillard invaded the most varied fields: physicochemistry, biology, industry but also polymers, packing, etc. The reaction also occurring "in vivo", medicine discovers in its turn its utility in unsuspected applications. The incidences of the "reaction" are innumerable and we do not know today to fix the limits of them.

 The bank of data announce us several hundreds (even thousands) of communications in the last few years on the reaction. They emanate doctors, chemists, nutritionnists and other scientists and academics of the whole world. The reading of these references is striking.

The products resulting from (them) the reaction (s) of Maillard would be implied, would cause or worsen many diseases. Diabetes, urea, leuco-dystrophy, leprosy,  ageing, disease of Alzheimer, opacity of the crystalline lens of the?il, athérosclérose, etc, the topics the most varied are concerned with the reaction of Maillard.

To see the scientific pages devoted to the reaction

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