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

Abraham, Wall-Medrano; Vallez-Sanchez, Sergio; Rodriguez Ramirez, Roberto; Avila-Villa, LA; Villa-Lerma, AG; Davidov-Pardo, G; Gonzalez-Cordova, AF; . (Elsevier, 2023-09-30)

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 ...