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Maillard Reaction MeSH Descriptor Data 2022

MeSH Heading
Maillard Reaction
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Scope Note
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.
Entry Term(s)
Browning Reaction
Food Browning
Previous Indexing
Chemistry (1966-1988)
See Also
Glycation End Products, Advanced
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Maillard Reaction Preferred
Browning Reaction Narrower
Food Browning Narrower
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