Attend the next Science Café Cleveland Monday, Nov. 14, from 7 to 8 p.m. at the Music Box Supper Club Concert Hall (1148 Main Ave.) to learn more about the Maillard Reaction’s role in age-related diseases.
The Maillard Reaction is the process by which reducing sugars non-enzymatically react (“glycate”) proteins, DNA and other body molecules, eventually resulting in damage that accumulates during aging. It is dramatically accelerated by diabetes because of elevated blood sugar. In the lens and aging neurons it is surprisingly catalyzed by vitamin C. Overall, the Maillard reaction is associated with the risk of diabetes-related complications, cataract and neurodegenerative diseases.
In the kitchen, the Maillard Reaction is what makes our foods brown and delicious, but studies suggest consumption of heat processed foods rich in “Advanced Glycation Endproducts” (acronym AGEs) is a risk factor for obesity, inflammation and worsening of diabetes. Can we do something about it?
Join the discussion with presenter Vincent M. Monnier, professor of pathology and biochemistry, for a talk titled “The Maillard Reaction as a Risk Factor for Aging and Age-Related Diseases.”
Monnier has been studying the Maillard Reaction in diabetes and aging for more than 30 years. He will answer questions concerning its chemistry, biology and role as a biomedical risk factor in aging.
Doors open at 5:30 p.m., and the presentation and discussion will be held from 7 to 8 p.m. Limited menu options will be available for purchase.