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 language | English |
|---|---|
| Pages (from-to) | 151-175 |
| Number of pages | 25 |
| Journal | Food Reviews International |
| Volume | 18 |
| Issue number | 2-3 |
| DOIs | |
| State | Published - 2002 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 3 Good Health and Well-being
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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