TY - JOUR
T1 - Dietary Maillard reaction products: implications for human health and disease
AU - Ames, Jenny
N1 - The original publication is available on http://agriculturejournals.cz/web/cjfs.htm.
PY - 2009
Y1 - 2009
N2 - 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.
AB - 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.
UR - http://www.agriculturejournals.cz/web/_generovani/cjfs_2009.htm#No. 3
M3 - Article
SN - 1212-1800
VL - 27
SP - S66-S69
JO - Czech Journal of Food Sciences
JF - Czech Journal of Food Sciences
ER -
