Dietary Maillard Reaction Products: Implications for Human Health and Disease
J. M Ameshttps://doi.org/10.17221/624-CJFSCitation:M Ames J. (2009): Dietary Maillard Reaction Products: Implications for Human Health and Disease. Czech J. Food Sci., 27: S66-S69.
When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the foods are affected. Reaction products include advanced glycation/lipoxidation endproducts (AGE/ALEs), acrylamide and heterocyclic amines (HAA), all of which may impact on human health and disease. Furthermore, some Maillard reaction products affect the growth of colonic bacteria and thermally-induced modification of dietary protein can affect allergenicity. This paper briefly reviews aspects of the Maillard reaction in food related to human health.Keywords:Maillard reaction; advanced glycation endproducts (AGEs); advanced lipoxidation endproducts (ALEs); heterocyclic amines; acrylamide; allergenicity; colonic health