Book ChapterDOI
Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction Mechanism and the Development of Antioxidants and Mutagens
TLDR
The chapter discusses the need for more detailed information on the structure and properties of melanoidin to elucidate the mechanism of its antioxidative activity and application of MRPs in practical food processing.Abstract:
Publisher Summary In this chapter, the browning reaction mechanism, and the formation of antioxidants and mutagens are reviewed. The stages in browning reaction mechanism based on Hodge's scheme are described in detail. Different stages are initial stage involving the formation of glycosyl amino products followed by Amadori rearrangement, intermediate stage involving dehydration and fragmentation of sugars and final stage involving aldol condensation, polymerization, and formation of heterocyclic nitrogen compounds. Formation of free radicals and structure of novel free radicals in the initial stage are described in detail. The sugar fragmentation and carbonyl compounds in the formation of free radicals are effective in browning process. The steps in the intermediate stages described are Amadori rearrangement products, enolization and degradation of Amadori products and precursors of melanoidins. The final stage describes the chemistry of melanoidins. The chapter also discusses the antioxidants and Maillard reaction. The stability of foods increases when Maillard reactions occur. The stabilization is considered to be because of the antioxidative action of Maillard reaction products (MRPs). Conditions for induction of antioxidative activity are explained. Detailed explanation about the antioxidative property of reductones is presented. The antioxidative property of reductones is due to their reducing activity and metal cheating ability. Application of MRPs in practical food processing is also highlighted. The relationship between mutagen formation and browning of food is explained. The role of nitroso mutagens and antimutagens is also discussed. The chapter also discusses the need for more detailed information on the structure and properties of melanoidin to elucidate the mechanism of its antioxidative activity.read more
Citations
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Journal ArticleDOI
A review of Maillard reaction in food and implications to kinetic modelling
TL;DR: A review of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like color, flavour and nutritional value is given in this paper.
Journal ArticleDOI
Chemistry, biochemistry, and safety of acrylamide. A review.
TL;DR: The potential of exposure to acrylamide has been extensively studied in cells, tissues, animals, and humans as mentioned in this paper, and the effects of exposure in humans have been extensively investigated.
Journal ArticleDOI
Antioxidants/antimutagens in food.
TL;DR: Several reports have suggested that lipid peroxidation may result in destabilization and disintegration of cell membranes, leading to liver injury and other diseases, and finally, to aging and susceptibility to cancer.
Journal ArticleDOI
Functional Properties of Honey, Propolis, and Royal Jelly
TL;DR: Biological activities of honey, propolis, and royal jelly are mainly attributed to the phenolic compounds such as flavonoids, which exhibit a wide range of biological activities, including antibacterial, antiviral, anti-inflammatory, antiallergic, and vasodilatory actions.
Journal ArticleDOI
Effect of heating on Maillard reactions in milk.
TL;DR: In this paper, an overview of the early, advanced and final stages of the Maillard reaction as it occurs in milk is given, and some experimental data for heated milk are given to illustrate the various stages.
References
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Journal ArticleDOI
Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity test
TL;DR: The methods described include the standard plate test, the use and storage of the bacterial tester strains, preparation and use of the liver homogenates, and the methods of inducing the rats for elevated microsomal enzyme activity.
Book
The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today
Richard Doll,Richard Peto +1 more
TL;DR: Evidence that the various common types of cancer are largely avoidable diseases is reviewed, and it is suggested that, apart from cancer of the respiratory tract, the types of cancers that are currently common are not peculiarly modern diseases and are likely to depend chiefly on some long-established factor.
Journal ArticleDOI
Detection of carcinogens as mutagens in the Salmonella/microsome test: assay of 300 chemicals
TL;DR: There is a high correlation between carcinogenicity and mutagenicity: 90% (156/174) of carcinogens are mutagenic in the test and despite the severe limitations inherent in defining non-carcinogenicity, few "non-Carcinogens" show any degree of mutageniability.
Journal ArticleDOI
Carcinogenicity of Butylated Hydroxyanisole in F344 Rats
TL;DR: Results show that BHA is carcinogenic in the forestomach of F344 rats, considered to be associated with neoplasias.