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Mesh term Maillard Reaction

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Organic Chemistry Phenomena

Description

A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.



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jenkins-FCD Prod-353 9ccd8489072cb19f5b9f808bb23ed672c582f41e