Dietary Maillard Reaction Products: Implications for Human Health and Disease

作者：Ames J M^*

来源：Czech Journal of Food Sciences, 2009, 27(Special Issue 1): S66-S69.

DOI：10.17221/624-cjfs

• Maillard reaction
• advanced glycation endproducts (AGEs)
• advanced lipoxidation endproducts (ALEs)
• heterocyclic amines
• acrylamide
• allergenicity
• colonic health

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.

• 出版日期2009