Millard Reaction: The Chemical Reaction of Browning, Flavoring and Aroma Through the Science of Cooking.

Abstract

The Maillard reaction is a step in the formation of advanced glycation endproducts (AGEs). It is tracked by measuring pentosidine. Even though the Maillard reaction has been studied most extensively in food science, it has also displayed and shown correlation in many different diseases in the body of human being, especially in degenerative eye diseases. In normal conditions, these diseases are due to the accumulation of advanced glycation endproducts (AGEs) on nucleic acids; proteins and the lipids. Though advanced glycation endproducts (AGE) have numerous origins, they can form from the oxidation and dehydration of Amadori adducts, which themselves are products of nonenzymatic Maillard reactions. The correlation of Maillard chemistry with the ocular diseases has been more recently studied. The formation of advanced glycation endproducts (AGEs) has proven to contribute to a wide range of diseases in human being. Such diseases include diabetic complications, pulmonary fibrosis, and neurodegeneration. Maillard reaction to form fluorodeoxyglycosylamine has been reported in posistron emission imaging agent fluorodeoxyglucose. In terms of Chemistry, the Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows and many other foods undergo this reaction. It is named after French chemist Louis-Camille (4 February 1878 – 12 May 1936). Maillard reaction was firstly described by Maillard in 1912 while attempting to reproduce biological protein synthesis. Keywords: Antioxidant properties, Traditional plant, Flat bread, Functional food, Polyphenols