The maillard or browning reaction in diabetes

Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer

The individual Maillard reactions of glucose, glucosamine, cyclohexylamine, and benzylamine were studied at a fixed temperature of 120°C under different durations by monitoring the absorbance of the final products at 425 nm. Glucosamine was the most individually reactive compound, whereas the reactions of glucose, cyclohexylamine, and benzylamine were not significantly different from each other...

The Lactose-Casein (Maillard) Browning System: Volatile Components

Over 40 new compounds were isolated and identified from a cold-finger molecular distillate obtained from a dichloromethane extract of a lactose-casein browning system, in connection with studies on off-flavor development in dairy products. These compounds consist of 15 C-5 to C-14 furanics, five pyrazines, three pyrroles, three lactones, 2-acetylpyridine, acrolein, cyclopentanone, 2-methyltetra...

The maillard reaction in eye diseases.

Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...

Intervention against the Maillard reaction in vivo.

The field of Maillard/glycation reactions in vivo has grown enormously during the past 20 years, going from 25 to 500 publications per year. It is now well recognized that many of the "advanced" products form oxidatively or anaerobically and can have deleterious effects on macromolecular and biological function. The feasibility of developing pharmacological agents with beneficial in vivo proper...

Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.