Editorial Comment to the January 2013 Issue of IMARS Highlights

IMARS would like to celebrate a happy and successful new year to you. The society will keep moving forward and we expect your continuous contribution to the society. I, as an editor of the IMARS Highlights, promise that this on-line journal will provide you useful and exciting information about glycation in the field of food, nutrition, and medicine.

This issue includes the article of Dr. Lilian M. Were at Chapman University, who is a winner of Young Investigator Award (food science) of the 11th International Symposium on the Maillard Reaction (ISMR). Her article summarizes the beneficial effect of AGEs contained in coffee: antimicrobial activity of Maillard reaction products derived from coffee roasting. It focuses on the good aspect of the certain food AGEs.

Further, I invite Dr. Yukio Fujiwara at Kumamoto University, who is a committee member of the Japan Maillard Reaction Society (JMARS). His article summarizes the update on the natural compounds of herb inhibiting AGE formation. Dr. Takahiro Eitsuka at Niigata University of Pharmacy and Applied Life Sciences also contributes to this issue. He introduces his recent paper demonstrating that glycated phosphatidylethanolamine up-regulates telomerase activity. It indicates the link between hyperglycemia and development of cancer.

I deeply thank their great contributions to the IMARS Highlights. The IMARS Highlights editors always look forward to submission of your articles, comments to any kinds of issues published in IMARS Highlights and other glycation-related issues in the field of food and medical sciences.

Reiko Inagi, PhD
Division of Nephrology and Endocrinology
University of Tokyo, School of Medicine

email: [email protected]

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