"Maillard Reaction" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.
| Descriptor ID |
D015416
|
| MeSH Number(s) |
G02.607.522
|
| Concept/Terms |
Browning Reaction- Browning Reaction
- Browning Reactions
- Reaction, Browning
- Reactions, Browning
Food Browning- Food Browning
- Browning, Food
- Brownings, Food
- Food Brownings
|
Below are MeSH descriptors whose meaning is more general than "Maillard Reaction".
Below are MeSH descriptors whose meaning is more specific than "Maillard Reaction".
This graph shows the total number of publications written about "Maillard Reaction" by people in this website by year, and whether "Maillard Reaction" was a major or minor topic of these publications.
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| Year | Major Topic | Minor Topic | Total |
|---|
| 1996 | 0 | 1 | 1 |
| 1997 | 1 | 0 | 1 |
| 2000 | 0 | 1 | 1 |
| 2023 | 0 | 1 | 1 |
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Below are the most recent publications written about "Maillard Reaction" by people in Profiles.
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Characterizing Dietary Advanced Glycation End-Product (dAGE) Exposure and the Relationship to Colorectal Adenoma Recurrence: A Secondary Analysis. Nutrients. 2023 Feb 23; 15(5).
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Antioxidative effect of maillard reaction products formed from honey at different reaction times. J Agric Food Chem. 2000 Sep; 48(9):3985-9.
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Carboxymethylethanolamine, a biomarker of phospholipid modification during the maillard reaction in vivo. J Biol Chem. 1997 Jul 11; 272(28):17473-9.
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Lipoxidation products as biomarkers of oxidative damage to proteins during lipid peroxidation reactions. Nephrol Dial Transplant. 1996; 11 Suppl 5:48-53.
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Glycation, glycoxidation, and cross-linking of collagen by glucose. Kinetics, mechanisms, and inhibition of late stages of the Maillard reaction. Diabetes. 1994 May; 43(5):676-83.
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Accumulation of Maillard reaction products in skin collagen in diabetes and aging. J Clin Invest. 1993 Jun; 91(6):2463-9.
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The Maillard reaction in vivo. Z Ernahrungswiss. 1991 Feb; 30(1):29-45.