Known for its scientifically groundbreaking research and age-fighting products, Morinda was invited to speak to researchers around the world about the incredible results that its product trials have rendered.
Morinda’s Sr. Director of Research & Development Brett West gave two presentations at the 12th International Symposium on the Maillard Reaction, an event title-sponsored by Morinda where numerous scientists, professors and researchers presented new information relevant to the Maillard Reaction.
The Maillard Reaction is the chemical reaction between amino acids and reduced sugars that gives browned foods their flavor. The delicious and seemingly harmless Maillard Reaction is a step in the formation of advanced glycation end-products, or AGEs—the harmful compounds that contribute to the deterioration of the body.
Morinda’s TruAge Core products were developed to specifically reduce existing AGEs in the body and prevent their formation in

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