Welcome
The INTERNATIONAL MAILLARD REACTION SOCIETY was established in 2005 in response to a growing recognition of the role glycation plays in food technology, nutrition and tissue aging in biology and medicine.
Glycation by simple sugars (saccharides) and related compounds are both necessary for flavor enhancement in foods and biological reactions. They can also lead to toxic compounds in foods and biological systems. While “oxidant stress” has long been recognized to play an important role in biological systems, it is only recently that glycation and related “dicarbonyl stress” (the accumulation of reactive α-oxoaldehydes such as methylglyoxal, glyoxal, 3-deoxyglucosone and others) has been found to play an equally important role in biology and medicine. Moreover, there is an intimate interplay between oxidative and glycation reactions, both of which contribute to damage to sugars, proteins, lipids, vitamins and DNA in foods and biological systems.
Thus glycation now touches every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these species are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction.
Glycation by simple sugars (saccharides) and related compounds are both necessary for flavor enhancement in foods and biological reactions. They can also lead to toxic compounds in foods and biological systems. While “oxidant stress” has long been recognized to play an important role in biological systems, it is only recently that glycation and related “dicarbonyl stress” (the accumulation of reactive α-oxoaldehydes such as methylglyoxal, glyoxal, 3-deoxyglucosone and others) has been found to play an equally important role in biology and medicine. Moreover, there is an intimate interplay between oxidative and glycation reactions, both of which contribute to damage to sugars, proteins, lipids, vitamins and DNA in foods and biological systems.
Thus glycation now touches every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these species are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction.
BREAKING NEWS:
IMARS-14 Triennial international virtual conference on-line, 20th - 24th September 2021. Hosted by IMARS President Professor Paul J Thornalley (Qatar Biomedical Research Institute, Hamad bin Khalifa University) and Chair of IMARS-14 Organizing Committee, Professor Naila Rabbani (Qatar University), Doha, Qatar. Agenda:
We thank the glycation research community and presenters for supporting IMARS-14. Join us at IMARS-14!
AWARDS for presentation excellence by early-stage career and established investigators in abstract subject streams
At IMARS-14, we will be presenting awards for presentation excellence for early-stage career and established investigators in abstract subject streams - analytics and chemistry, food chemistry and nutrition, plant and other life sciences, health and disease, and other aspects.
Registration
On-line through conference website, 4 - 8 pm AST, 20th – 24th September 2021.
Publication of proceedings
- 36 Invited oral presentations
- 18 Short oral presentations selected from submitted abstracts;
- 66 Posters
We thank the glycation research community and presenters for supporting IMARS-14. Join us at IMARS-14!
AWARDS for presentation excellence by early-stage career and established investigators in abstract subject streams
At IMARS-14, we will be presenting awards for presentation excellence for early-stage career and established investigators in abstract subject streams - analytics and chemistry, food chemistry and nutrition, plant and other life sciences, health and disease, and other aspects.
Registration
- Registration for on-line event - OPEN NOW
- Closure of registration for the on-line event 19th September 2021.
On-line through conference website, 4 - 8 pm AST, 20th – 24th September 2021.
Publication of proceedings
- Invited presentations to be published in Special Issue of International Journal of Molecular Sciences (IF = 5.9).
- Accepted abstracts to be published in IMARS journal, IMARS Highlights
Current issue of IMARS Highlights (free to view)
| march2021.pdf |
Louis Camille Maillard
Maillard was a French physicist and chemist who lends his name to the Maillard Reaction. His vital research on interactions between reducing sugars and amino acids described this "browning reaction" early in the 20th century.
Why join IMARS?
The International Maillard Reaction Society is funded through membership fees and tax deductible donations. IMARS is most grateful for every contribution that will help sustain its mission. Research scientists are invited to join as members and corporations are invited to join the Honor Roll of IMARS as Charter Members.
Access our HighlightsEvery membership gives access to our Highlights: news and research commentaries from IMARS
|
Access Symposia and ProceedingsOur membership options give reduced rates or free entry to IMARS Symposia and their Proceedings
|
Corporate accessOur Corporate Members receive promotion on our website
|
Please join the discussions on glycation research, join IMARS - home of the glycation research community
Images by Eva van Wassenhove and QIAGEN used under CC BY 2.0 and CC BY-NC-ND 2.0 respectively.