Charting the future of carbonyl research in food and medicine

Naila Rabbani

I am grateful to our associate editors Alejandro Gugliucci, Josephine M. Forbes and Vincenzo Fogliano for sending their articles for this month’s issue of Highlights and Paul Thornalley for contributing to the Editor’s notes. For this edition we have contributions focussing on biomedical aspect of the Maillard reaction. Included in this interesting collection of papers there is also a contribution on the prospective effects of dietary glycation adducts in health. This is a controversial area and one that will no doubt create intense debate and discussion at conferences and research team meetings now and for the foreseeable future.
I would like to receive more contributions from food chemists on this topic. So please let us hear your views and insights into important glycation adducts in foodstuffs and their effects on nutritional value, beneficial and adverse effects.
As always, of course, I look to invite feedback on any of the issues covered in IMARS Highlights and other glycation-related issues in the headlines. We want to hear from you. Please tell us what you think by emailing n.rabbani@warwick.ac.uk

Naila Rabbani

If you are an IMARS Member already registred, go to the Reserved IMARS Highlights Page
Register yourself to the IMARS Website to read it

The Proceedings of the 10th International Symposium on the The Maillard Reaction (Cairns, Australia) are close to be published.

We are happy to publish the “Table of Contents” of the book.

Soon you will find here the information on how to get the book.

Click to download

This month’s issue of Highlights present articles by the distinguished scientists in their field, implicating the dangerous role Glyoxalase-1 plays in certain types of Cancer and in hereditary schizophrenia. I thank our this month’s associate editors Toshio Miyata, Paul Thornalley and Rosario Zamora for their contributions.

Naila Rabbani

As always, we want to hear from you. Please tell us what you think by emailing: n.rabbani@warwick.ac.uk

If you are an IMARS Member already registred, go to the  Reserved IMARS Highlights Page
Register yourself to the IMARS Website to read it

Any person who supports the goals of the Society may become an Associate by filling out the application form and paying the annual dues.  A scientist or other scholar with appropriate credentials may apply to become a Member …read more …

The International Maillard Reaction Society (IMARS) is funded through membership fees and donations (tax deductible). IMARS is most grateful for every contribution that will help sustain its mission.  Research scientists are invited to join as members, and contribute through active membership, donations and work on one or several of its committees.  Corporations are invited to  … read more …