Dietary Maillard Reaction Products: Implications for Human Health and Disease

被引：24

作者：

Ames, J. M. ^{[1
]}

机构：

[1] Northumbria Univ Newcastle, Sch Appl Sci, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2009年 / 27卷

关键词：

Maillard reaction; advanced glycation endproducts (AGEs); advanced lipoxidation endproducts (ALEs); heterocyclic amines; acrylamide; allergenicity; colonic health; IN-VITRO; ACRYLAMIDE; RISK; REDUCTION; KNOWLEDGE; CANCER; AMINES; FOOD; RICH;

D O I：

10.17221/624-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

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.

引用

页码：S66 / S69

页数：4

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