Natural inhibitory compounds of advanced glycation end products (AGEs) from the Maillard reaction (Chapter 9)

Abstract

In 1912, the French biochemist Louis-Camille Maillard published an article in which the reaction between glycine and glucose was described, which produced a discoloration or browning during heating. This reaction has been recognized as the Maillard reaction (MR) and has become an important member of the nonenzymatic browning reactions that occur in foods and beverages, as well as in the paper, textile, and biopharmaceutical industries. During MR, different low molecular weight products such as aldehydes, ketones, dicarbonyls, acrylamides, heterocyclic amines, advanced glycation end products (AGEs), and high molecular weight products such as melanoi din’s can be formed. Recently, there is an increased concern and interest in MRPs, specifically AGEs, and their effects on the consumer since these are abundantly contained in foods