The Maillard reactions: Pathways, consequences, and control.
Vitam Horm
; 125: 149-182, 2024.
Article
en En
| MEDLINE
| ID: mdl-38997163
ABSTRACT
The century old Maillard reactions continue to draw the interest of researchers in the fields of Food Science and Technology, and Health and Medical Sciences. This chapter seeks to simplify and update this highly complicated, multifaceted topic. The simple nucleophilic attack of an amine onto a carbonyl group gives rise to a series of parallel and subsequent reactions, occurring simultaneously, resulting into a vast array of low and high mass compounds. Recent research has focused on (1) the formation and transformation of α-dicarbonyl compounds, highly reactive intermediates which are essential in the development of the desired color and flavor of foods, but also lead to the production of the detrimental advanced glycation end products (AGEs); (2) elucidation of the structures of melanoidins in different foods and their beneficial effects on human health; and (3) harmful effects of AGEs on human health. Considering that MRs have both positive and negative consequences, their control to accentuate the former and to mitigate the latter, is also being conscientiously investigated with the use of modern techniques and technology.
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Reacción de Maillard
/
Productos Finales de Glicación Avanzada
Límite:
Animals
/
Humans
Idioma:
En
Revista:
Vitam Horm
Año:
2024
Tipo del documento:
Article