Maillard reaction products in food including Advanced glycation end products (AGEs), acrylamide, and active carbonyl compounds are the products of the non-enzymatic reaction between reducing sugars and amino groups in proteins, lipids, and nucleic acids. Accumulation of Maillard reaction products has been suggested to be a pathogenic mechanism of oxidative stress, inflammation, and structural tissue damage leading to chronic vascular problems in many ailments including diabetes, atherosclerosis, neuropathy, retinopathy, nephropathy, aging, and chronic renal disease. Thus, it is essential to find ways to inhibit the formation of Maillard reaction products. This Research Topic aims to gather novel studies related to inhibition strategies for the formation of Maillard reaction products during food processing, digestion, absorption, and metabolism.
We welcome original research, review, or mini-review articles relating to the development of inhibition strategies for the formation of Maillard reaction products using polyphenols, amino acids, hydrophilic colloid, carnosine, and other new anti-glycation agents. This article collection will deliver a pioneering view for mediation or inhibition associated with Maillard reaction products complications, with relevant subtopics including but not limited to:
● Inhibition strategies on the formation of Maillard reaction products in foods and food models during processing or preservation.
● Inhibition strategies on the formation of Maillard reaction products in food digestion.
● Inhibition strategies on the formation of Maillard reaction products in food absorption and metabolism using cell and animal models.
● Comparison of inhibitory effects and mechanisms of different kinds of Maillard reaction products inhibition such as polyphenols, amino acids, hydrophilic colloid, carnosine, and other new anti-glycation agents.
● The relationship between polyphenols and biological macromolecules，e.g., sugars, RNA, or protein.
Maillard reaction products in food including Advanced glycation end products (AGEs), acrylamide, and active carbonyl compounds are the products of the non-enzymatic reaction between reducing sugars and amino groups in proteins, lipids, and nucleic acids. Accumulation of Maillard reaction products has been suggested to be a pathogenic mechanism of oxidative stress, inflammation, and structural tissue damage leading to chronic vascular problems in many ailments including diabetes, atherosclerosis, neuropathy, retinopathy, nephropathy, aging, and chronic renal disease. Thus, it is essential to find ways to inhibit the formation of Maillard reaction products. This Research Topic aims to gather novel studies related to inhibition strategies for the formation of Maillard reaction products during food processing, digestion, absorption, and metabolism.
We welcome original research, review, or mini-review articles relating to the development of inhibition strategies for the formation of Maillard reaction products using polyphenols, amino acids, hydrophilic colloid, carnosine, and other new anti-glycation agents. This article collection will deliver a pioneering view for mediation or inhibition associated with Maillard reaction products complications, with relevant subtopics including but not limited to:
● Inhibition strategies on the formation of Maillard reaction products in foods and food models during processing or preservation.
● Inhibition strategies on the formation of Maillard reaction products in food digestion.
● Inhibition strategies on the formation of Maillard reaction products in food absorption and metabolism using cell and animal models.
● Comparison of inhibitory effects and mechanisms of different kinds of Maillard reaction products inhibition such as polyphenols, amino acids, hydrophilic colloid, carnosine, and other new anti-glycation agents.
● The relationship between polyphenols and biological macromolecules，e.g., sugars, RNA, or protein.