TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW

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:

• Maillard reaction
• Non-enzymatic browning reaction
• Mutagens
• Toxicity
• Heterocyclic compounds
• Heterocyclic aromatic amines
• Toxicity tests
• Model systems
• Maillard reaction products

Acknowledgments