Plantagoside (5,7,4',5'-tetrahydroxyflavanone-3'-O-glucoside) and its aglycone (5,7,3',4',5'-pentahydroxyflavanone), isolated from a 50% ethanol extract of Plantago major seeds (Plantaginaceae), were established to be potent inhibitors of the Maillard reaction. These compounds also inhibited the formation of advanced glycation end products in proteins in physiological conditions and inhibited p...

Many reports can be obtained on the mechanism for the Maillard reaction between amino acids and reducing sugars. Most of these reports have concentrated on the early stage of this reaction, including the formation of N-glucosides, Amadori rearrangement and the decomposition of Amadori compounds.i) In consequence, various intermediates have been identified, whose roles in the advanced stage of t...

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...

Many reports can be obtained on the mechanism for the Maillard reaction between amino acids and reducing sugars. Most of these reports have concentrated on the early stage of this reaction, including the formation of N-glucosides, Amadori rearrangement and the decomposition of Amadori compounds.i) In consequence, various intermediates have been identified, whose roles in the advanced stage of t...

The increasing demand for healthier food products, with reduced levels of table salt, sugar, and mono sodium glutamate, reinforce the need for novel taste enhancers prepared by means of food-grade kitchen-type chemistry. Although several taste modulating compounds have been discovered in processed foods, their Maillard-type ex food production is usually not exploited by industrial process react...

The majority of foods that we eat are subjected to some type of processing either at home or by the manufacturer. The biochemical reactions that occur in foods as a result of thermal processing can be both beneficial and harmful. Here, we briefly review the effects of thermal processing and some of the effects of the Maillard reaction on the allergenicity of food proteins. Specifically, we focu...

Sugars play an important role in various physiological processes during plant growth and development; however, the developmental roles and regulatory functions of hexoses other than glucose are still largely unclear. Recent studies suggest that blocked embryo development in Norway spruce (Picea abies (L.) Karst) is associated with accumulation of fructose. In the present study, the potential bi...