Dietary Maillard Reaction Products: Implications for Human Health and Disease
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 advanc...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0125_dietary-maillard-reaction-products-implications-for-human-health-and-disease.php |
| _version_ | 1797899789371703296 |
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| author | J. M. AMES |
| author_facet | J. M. AMES |
| author_sort | J. M. AMES |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:34:28Z |
| format | Article |
| id | doaj.art-11cea9b798db4ab0bdda36b6f60d1cda |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:28Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-11cea9b798db4ab0bdda36b6f60d1cda2023-02-23T03:27:32ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127Special Issue 1S66S6910.17221/624-CJFScjf-200910-0125Dietary Maillard Reaction Products: Implications for Human Health and DiseaseJ. M. AMES0School of Applied Sciences, Northumbria University at Newcastle, Newcastle upon Tyne, NE1 8ST, United Kingdom, E-mail: jenny.ames@northumbria.ac.ukWhen 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.https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0125_dietary-maillard-reaction-products-implications-for-human-health-and-disease.phpmaillard reactionadvanced glycation endproducts (ages)advanced lipoxidation endproducts (ales)heterocyclic aminesacrylamideallergenicitycolonic health |
| spellingShingle | J. M. AMES Dietary Maillard Reaction Products: Implications for Human Health and Disease Czech Journal of Food Sciences maillard reaction advanced glycation endproducts (ages) advanced lipoxidation endproducts (ales) heterocyclic amines acrylamide allergenicity colonic health |
| title | Dietary Maillard Reaction Products: Implications for Human Health and Disease |
| title_full | Dietary Maillard Reaction Products: Implications for Human Health and Disease |
| title_fullStr | Dietary Maillard Reaction Products: Implications for Human Health and Disease |
| title_full_unstemmed | Dietary Maillard Reaction Products: Implications for Human Health and Disease |
| title_short | Dietary Maillard Reaction Products: Implications for Human Health and Disease |
| title_sort | dietary maillard reaction products implications for human health and disease |
| topic | maillard reaction advanced glycation endproducts (ages) advanced lipoxidation endproducts (ales) heterocyclic amines acrylamide allergenicity colonic health |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0125_dietary-maillard-reaction-products-implications-for-human-health-and-disease.php |
| work_keys_str_mv | AT jmames dietarymaillardreactionproductsimplicationsforhumanhealthanddisease |