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Prof. Dr. Franz Ledl and Dr. rer. nat. habil. Erwin Schleicher New Aspects of the Maillard Reaction in Foods and in the Human Body Angewandte Chemie International Edition in English 29

Version of Record online: 22 DEC 2003 | DOI: 10.1002/anie.199005653

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The complex reaction between reducing sugars and free amino groups, known as the Maillard reaction, is important, e.g., for the taste and appearance of foodstuffs. It also occurs in the human body, though in this case undesirably: proteins react with glucose to give the compounds 1. Such products of the aging process accumulate in the liver of an individual as a function of time and blood glucose level. Suppression of the Maillard reaction in the body could, e.g., reduce late complications in diabetes and the damaging effects in aging.

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