Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

The Maillard reaction is of great significance in food, herb medicines, and life processes. It usually occurring during the process food medicines processing storage. formed productions (MRPs) not only generate a large number efficacy components but also small amount harmful substance that cannot be ignored. Some MRPs, especially advanced glycation end products (AGEs) are concerning humans, based on possibility to induce cancer mutations laboratory animals. Numerous studies have been reported formation, analysis, control potentially MRPs (PHMRPs). Therefore, investigation into PHMRPs very important for improving quality safety medicines. This article provides brief review analysis (major content), which will provide base reference safe storage Practical Applications. functional contribution formation (including correlative between MRs PHMRPs, mechanisms, main pathways); content, pretreatment qualitative quantitative structural identification analysis); (strategies mechanisms) solid theoretical foundation valuable