Maillard Reaction

Concept

A chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor and color, also implicated in aging and damage to proteins.

Mentioned in 1 video

Videos Mentioning Maillard Reaction

#14 – Robert Lustig, M.D., M.S.L.: fructose, processed food, NAFLD, and changing the food system

#14 – Robert Lustig, M.D., M.S.L.: fructose, processed food, NAFLD, and changing the food system

Peter Attia MD

A chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor and color, also implicated in aging and damage to proteins.