Abstract
n/a.
Highlights
The Maillard reaction (MR) is the non-enzymatic browning reaction that can occur both in foods and in living beings
Maillard reaction products (MRPs), some of them known as advanced glycation end-products (AGEs), are a heterogeneous and complex group of compounds with many different in vitro and in vivo activities
The human contact with MRPs may start in very early childhood, since the substitution of natural suckling of toddlers by the use of infant formulas has become increasingly common, and such formulas are usually rich in MRPs [2]
Summary
The Maillard reaction (MR) is the non-enzymatic browning reaction that can occur both in foods and in living beings. Maillard reaction products (MRPs), some of them known as advanced glycation end-products (AGEs), are a heterogeneous and complex group of compounds with many different in vitro and in vivo activities.
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