Maillard reaction products in foods: implications for human health
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9905 |
Resumo: | Maillard reaction is the nonenzymatic browning that occurs in foods and living organisms. The objective of this review is to analyze the formation and role of Maillard reaction products and their effects on human health. A literature search was done in the relevant databases for all articles published on the subject. The results of the review show that intermediate carbonyl compounds of the Maillard reaction and peroxidation easily react with the amino groups of proteins and nucleic acids leading to biological changes that can, in turn, lead to complications, such as those seen in diabetes, atherosclerosis and degenerative diseases. Consumption of Maillard reaction products increased in the last decades because of the increased consumption of processed foods, since the production of many processed foods may require the use of heat. These substances are bioavailable to some degree and, although there is no consensus about their harmful effects on human health, the scientific community has expressed concern with their implications on the pathological processes of which they are part. These findings suggest that the intake of these substances, especially by vulnerable individuals, such as children and diabetics, should be estimated for the establishment of acceptable daily intakes, if necessary. More knowledge about these substances may also result in the establishment of a maximum MRP level in processed foods |
id |
PUC_CAMP-2_a6024ffef550a9f5845ffc6d589cc617 |
---|---|
oai_identifier_str |
oai:ojs.periodicos.puc-campinas.edu.br:article/9905 |
network_acronym_str |
PUC_CAMP-2 |
network_name_str |
Revista de Nutrição |
repository_id_str |
|
spelling |
Maillard reaction products in foods: implications for human healthProdutos da reação de Maillard em alimentos: implicações para a saúdeFood analysisFood consumptionGlycationNutritionMaillard reactionAnálise de alimentosConsumo de alimentosGlicaçãoNutriçãoReação de MaillardMaillard reaction is the nonenzymatic browning that occurs in foods and living organisms. The objective of this review is to analyze the formation and role of Maillard reaction products and their effects on human health. A literature search was done in the relevant databases for all articles published on the subject. The results of the review show that intermediate carbonyl compounds of the Maillard reaction and peroxidation easily react with the amino groups of proteins and nucleic acids leading to biological changes that can, in turn, lead to complications, such as those seen in diabetes, atherosclerosis and degenerative diseases. Consumption of Maillard reaction products increased in the last decades because of the increased consumption of processed foods, since the production of many processed foods may require the use of heat. These substances are bioavailable to some degree and, although there is no consensus about their harmful effects on human health, the scientific community has expressed concern with their implications on the pathological processes of which they are part. These findings suggest that the intake of these substances, especially by vulnerable individuals, such as children and diabetics, should be estimated for the establishment of acceptable daily intakes, if necessary. More knowledge about these substances may also result in the establishment of a maximum MRP level in processed foodsA reação de Maillard é uma reação de escurecimento não enzimático que pode ocorrer em alimentos e em organismos vivos. Esta revisão tem como objetivo analisar a formação e o papel dos produtos originados a partir da reação de Maillard e seus efeitos na saúde. Para isso foram realizados levantamentos bibliográficos nas bases da área, sem restrição de data. Os resultados da revisão apontam que produtos carbonílicos intermediários da reação de Maillard e da peroxidação reagem facilmente com grupamentos aminas de proteínas e ácidos nucleicos, levando a modificações biológicas que podem resultar em complicações observadas no diabetes, aterosclerose e doenças neurodegenerativas. O consumo de produtos da reação de Maillard aumentou nas últimas décadas, devido ao aumento do consumo de alimentos industrializados que, em geral, sofreram processamento térmico. Essas substâncias são biodisponíveis em alguma proporção e, embora ainda não haja consenso sobre os possíveis efeitos deletérios à saúde decorrentes de sua ingestão, a comunidade científica tem expressado preocupação com as implicações em processos patológicos de que participam. Diante desses achados, ressalta-se a necessidade de estimar o consumo dos produtos da reação de Maillard, principalmente por populações vulneráveis, como crianças e diabéticos, a fim de, se necessário, estabelecer consumos diários aceitáveis e ampliar o conhecimento com vistas ao estabelecimento, no futuro, de limites para a indústria de alimentos.Núcleo de Editoração – PUC-Campinas2023-09-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9905Brazilian Journal of Nutrition; Vol. 24 No. 6 (2011): Revista de NutriçãoRevista de Nutrição; Vol. 24 Núm. 6 (2011): Revista de NutriçãoRevista de Nutrição; v. 24 n. 6 (2011): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9905/7240Copyright (c) 2023 Julianna SHIBAO, Deborah Helena Markowicz BASTOShttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSHIBAO, Julianna BASTOS, Deborah Helena Markowicz 2023-10-25T18:02:13Zoai:ojs.periodicos.puc-campinas.edu.br:article/9905Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-25T18:02:13Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Maillard reaction products in foods: implications for human health Produtos da reação de Maillard em alimentos: implicações para a saúde |
title |
Maillard reaction products in foods: implications for human health |
spellingShingle |
Maillard reaction products in foods: implications for human health SHIBAO, Julianna Food analysis Food consumption Glycation Nutrition Maillard reaction Análise de alimentos Consumo de alimentos Glicação Nutrição Reação de Maillard |
title_short |
Maillard reaction products in foods: implications for human health |
title_full |
Maillard reaction products in foods: implications for human health |
title_fullStr |
Maillard reaction products in foods: implications for human health |
title_full_unstemmed |
Maillard reaction products in foods: implications for human health |
title_sort |
Maillard reaction products in foods: implications for human health |
author |
SHIBAO, Julianna |
author_facet |
SHIBAO, Julianna BASTOS, Deborah Helena Markowicz |
author_role |
author |
author2 |
BASTOS, Deborah Helena Markowicz |
author2_role |
author |
dc.contributor.author.fl_str_mv |
SHIBAO, Julianna BASTOS, Deborah Helena Markowicz |
dc.subject.por.fl_str_mv |
Food analysis Food consumption Glycation Nutrition Maillard reaction Análise de alimentos Consumo de alimentos Glicação Nutrição Reação de Maillard |
topic |
Food analysis Food consumption Glycation Nutrition Maillard reaction Análise de alimentos Consumo de alimentos Glicação Nutrição Reação de Maillard |
description |
Maillard reaction is the nonenzymatic browning that occurs in foods and living organisms. The objective of this review is to analyze the formation and role of Maillard reaction products and their effects on human health. A literature search was done in the relevant databases for all articles published on the subject. The results of the review show that intermediate carbonyl compounds of the Maillard reaction and peroxidation easily react with the amino groups of proteins and nucleic acids leading to biological changes that can, in turn, lead to complications, such as those seen in diabetes, atherosclerosis and degenerative diseases. Consumption of Maillard reaction products increased in the last decades because of the increased consumption of processed foods, since the production of many processed foods may require the use of heat. These substances are bioavailable to some degree and, although there is no consensus about their harmful effects on human health, the scientific community has expressed concern with their implications on the pathological processes of which they are part. These findings suggest that the intake of these substances, especially by vulnerable individuals, such as children and diabetics, should be estimated for the establishment of acceptable daily intakes, if necessary. More knowledge about these substances may also result in the establishment of a maximum MRP level in processed foods |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9905 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9905 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9905/7240 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Julianna SHIBAO, Deborah Helena Markowicz BASTOS https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Julianna SHIBAO, Deborah Helena Markowicz BASTOS https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 24 No. 6 (2011): Revista de Nutrição Revista de Nutrição; Vol. 24 Núm. 6 (2011): Revista de Nutrição Revista de Nutrição; v. 24 n. 6 (2011): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126075798716416 |