TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW
- 10 January 2002
- journal article
- Published by Taylor & Francis in Food Reviews International
- Vol. 18 (2-3) , 151-175
- https://doi.org/10.1081/fri-120014356
Abstract
This article summarizes toxicity and antioxidative activity of non-enzymatic browning reaction products. The subject focuses on the formation and toxicity testing of mutagenic Maillard reaction products (MPRs) formed in food model systems and in actual foods. The MRPs have also been investigated for nutritional, physiological, and biological activities. The antioxidant properties of MRPs are also reviewed in terms of protection potential against oxidative damage associated with a wide variety of diseases such as diabetes and cancer, and pathological conditions such as aging.Keywords
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