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Published on 03.08.2018
Meet us in Montreal at the 13th International Symposium on the Maillard Reaction.
Proteins contained in living organisms are usually rich in the amino acids arginine and lysine. Under heat and/or by deficiency of water they react with reducing carbohydrates such as glucose or lactose to various Maillard reaction products (MRPs) and Advanced Glycation End-products (AGE). Learn more about latest activities and research on MRPs and AGEs.
MRPs are responsible for the distinctive flavors of many food products. Moreover, MRPs are widely used as markers for the nutritional quality of food and have furthermore gained broad attention in cosmetics, biochemistry and pharma industry. From a pharmacological point of view they may cause kidney damage and show carcinogenic, but also antiallergenic, antibiotic, anti-mutagenic, an antioxidant properties.
AGEs are markers for the fitness at certain age of an can be indicators to certain diseases in the context of diabetes.
Iris Biotech GmbH is going to be there as exhibitor.
We are looking forward to meet you there.