Welcome to the 3rd World Congress on Maillard Reaction & Glycation

Dear Colleagues, 

On behalf of the International Society of Antioxidants in Nutrition and Health (ISANH), it is a pleasure to welcome you for the 3rd World Congress on Maillard Reaction to be held at Hungarian Academy of Sciences in Budapest, Hungary on May 26-27, 2016. 

The Maillard Reaction Congress will discuss the following sessions:

  1. Recent Scientific Advances & Directions
  2. Maillard Reactionin Pathologies & Diseases
  3. How to Evaluate Glycation & Glycated - End Products in Health & Diseases?
  4. AGEs & RAGEs: Strategies & Innovations

To conclude the congress, a general discussion will be held between speakers, scientists and the industry sector to highlight the following points:

  •         - Can AGE inhibitors will be a potential strategy for the prevention of lifestyle-related diseases such as diabetic complications ? 
  •         - Can AGE inhibitors be used as a pharmaceutical drugs or dietary supplements?
  •         - What is the importance and level of contribution of food-derived advanced glycation end products to the body pool of AGEs ?
  •         - Can they increase oxidative stress, modulate redox signaling pathway, affect genes expression ?
  •         - What is the impact on mitochondria and cellular metabolism ?
  •         - What is the impact on our gut microbiota ? Can AGEs affect the diversity and quality of our microbiota ? 
  •         - The inhibition of advanced glycation end-products by daily meals is myth or reality?

We look forward to meet you in Budapest.

Ladislas Robert - President of Maillard Reaction 2016
Hotel Dieu, Paris, France

Marvin Edeas - Chairman of the Scientific Committee
Cochin Institute-INSERM U1016, Paris, France