Dietary Maillard reaction products: implications for human health and disease

Ames, Jenny (2009) Dietary Maillard reaction products: implications for human health and disease. Czech Journal of Food Sciences, 27. S66-S69. ISSN 1212-1800

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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.

Item Type: Article
Additional Information: The original publication is available on
Subjects: D700 Agricultural Sciences
Department: Faculties > Health and Life Sciences > Applied Sciences
Related URLs:
Depositing User: EPrint Services
Date Deposited: 11 Feb 2010 11:05
Last Modified: 17 Dec 2023 12:05

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