Toxicology and antioxidant activities of non-enzymatic browning reaction products: Review

Kwang Geun Lee, Takayuki Shibamoto

Research output: Contribution to journalArticlepeer-review

113 Scopus citations

Abstract

This article summarizes toxicity and antioxidative activity of non-enzymatic browning reaction products. The subject focuses on the formation and toxicity testing of mutagenic Maillard reaction products (MPRs) formed in food model systems and in actual foods. The MRPs have also been investigated for nutritional, physiological, and biological activities. The antioxidant properties of MRPs are also reviewed in terms of protection potential against oxidative damage associated with a wide variety of diseases such as diabetes and cancer, and pathological conditions such as aging.

Original languageEnglish
Pages (from-to)151-175
Number of pages25
JournalFood Reviews International
Volume18
Issue number2-3
DOIs
StatePublished - 2002

Keywords

  • Heterocyclic aromatic amines
  • Heterocyclic compounds
  • Maillard reaction
  • Maillard reaction products
  • Model systems
  • Mutagens
  • Non-enzymatic browning reaction
  • Toxicity
  • Toxicity tests

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