Charting the future of carbonyl research in food and medicine

Editorial comment
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
Protein Damage and Systems Biology Research Group,
Clinical Sciences Research Institute,
University Hospital, University of Warwick,
Coventry CV2 2DX, U.K.
Tel 024 7696 8593, Fax 024 7696 8653

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