Dietary Maillard Reaction Products: Implications for Human Health and Disease

J. M. Ames
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J. M. Ames: School of Applied Sciences, Northumbria University at Newcastle, Newcastle upon Tyne, NE1 8ST, United Kingdom, E-mail: jenny.ames@northumbria.ac.uk

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S66-S69

Abstract: 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 (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:624-cjfs

DOI: 10.17221/624-CJFS

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