Reactive Dicarbonyls, Advanced Glycation End Products and Chronic Degenerative Diseases

"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.

PART I- Understanding the Maillard Reaction Basics Five Hundred Years of Kitchen Chemistry. Understanding the Maillard Reaction in College. Understanding the Maillard Reaction in Different Food Drying Methods. PART II- The Maillard Reaction, Oxidative Stress, and the Metabolic Syndrome. Oxidative Stress. Endothelial Dysfunction. Insulin Resistance. Obesity. Type 2 Diabetes. Hypertension. Atherosclerosis. Macular Degeneration. Erectile Dysfunction. PART III- The Maillard Reaction, Autoimmune and Inflammatory Diseases. Celiac Disease. Inflammatory Bowel Disease. Type 1 Diabetes. Kidney Inflammation. Rheumatoid Arthritis. Lupus. Osteoporosis. Psoriasis. Multiple Sclerosis. Parkinson’s Disease. Epilepsy. Huntington’s Disease. Cancer. PART IV- The Maillard Reaction and Cognitive Function. Schizophrenia. Alzheimer’s.