The DOI matches its Crossref record; 82 of the 82 references it cites were found in a registry or an index.
Nutritional and toxicological aspects of the Maillard browning reaction in foods
Abstract
The Maillard, or nonenzymatic, browning reaction between carbonyl and amino groups is a common reaction in foods which undergo thermal processing. The Maillard reaction is a desirable consequence of many industrial and domestic processes and is responsible for the attractive flavor and brown color of some cooked foods. An early recognized consequence of the Maillard reaction was the destruction of some essential amino acids, such as lysine. More recently, research interest has focused on the production of toxic and antinutritive compounds. This review examines the nutritional and toxicological consequences of the Maillard reaction in light of the findings of such research. In particular, the effect of Maillard reaction products on the digestion, absorption, and excretion of nutrients is considered. The cytotoxicity, mutagenicity, and immunochemical aspects of selected Maillard reaction products are also examined and suggestions are made for future areas of investigation.
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Cited by
Advanced glycation end products in foods and a practical guide to their reduction in the diet
Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., Striker, G. E., & Vlassara, H. (2010) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2010.03.018 · Cited by 1,289
Role of advanced glycation end products in cellular signaling
Ott, C., Jacobs, K., Haucke, E., Navarrete Santos, A., Grune, T., & Simm, A. (2014) · Redox Biology · doi:10.1016/j.redox.2013.12.016 · Cited by 1,150
“Today, AGEs are widely used by the food industry to improve taste, safety and bioavailability of food [21].”
BackgroundKoschinsky, T., He, C.-J., Mitsuhashi, T., Bucala, R., Liu, C., Buenting, C., Heitmann, K., & Vlassara, H. (1997) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.94.12.6474 · Cited by 792
Advanced glycation endproducts in food and their effects on health
Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J., Skibsted, L. H., & Dragsted, L. O. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.06.052 · Cited by 751
Advanced glycoxidation end products in commonly consumed foods
Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B. S., Uribarri, J., & Vlassara, H. (2004) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2004.05.214 · Cited by 744
Metadata
- Authors
- O'Brien, J., Morrissey, P. A., & Ames, J. M.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1989-01
- Volume
- 28
- Issue
- 3
- Pages
- 211-248
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2173998026
- Cited by
- 477
- References
- 82
- FWCI
- 8.10
- Type
- journal article
- Language
- en
- Open access
- closed
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- O'Brien, J., Morrissey, P. A., & Ames, J. M. (1989). Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398909527499
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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