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Maillard Reaction MeSH Descriptor Data 2022


MeSH Heading
Maillard Reaction
Tree Number(s)
G02.607.522
Unique ID
D015416
RDF Unique Identifier
http://id.nlm.nih.gov/mesh/D015416
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
Public MeSH Note
89
History Note
89
Date Established
1989/01/01
Date of Entry
1988/06/07
Revision Date
2017/04/14
Maillard Reaction Preferred
Browning Reaction Narrower
Food Browning Narrower
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