A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products

被引：3
|
作者：
Ouyang Y. [1 ]
Zhao K. [1 ]
Feng Y. [1 ]
Zhang L. [2 ]
Wu Q. [1 ]
机构：
[1] Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Key Laboratory of Industrial Microbiology, Cellular Regulation and Molecular Pharmaceutics-Overseas Expertise Introduction Center for Discipline Innovation ("111 Center"), Hubei Unive
[2] State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 17期
关键词：
Acrylamide; Advanced glycation end products; Biological activity; Maillard reaction; Toxicity;
D O I：
10.7506/spkx1002-6630-20200610-135
中图分类号：
学科分类号：
摘要：
Foods rich in carbohydrates, proteins and lipids will undergo an intense Maillard reaction during thermal processing, generating a large amount of Maillard reaction products (MRPs) including low-molecular-mass compounds and melanoids, which have a variety of biological activities, as well as advanced glycation end products and acrylamide as potential health risk factors, which can accelerate the aging process or cause chronic degenerative diseases. This review presents the biological activities of MRPs including antioxidant, antibacterial, and anti-inflammatory activities, discusses the mechanism by which harmful compounds produced during Maillard reaction such as advanced glycation end products and acrylamide damage the human body, and proposes some preventive countermeasures. We expect that this review will provide a scientific reference for further research on Maillard reaction. © 2021, China Food Publishing Company. All right reserved.
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收藏
页码：350 / 362
页数：12
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