Maillard reaction. Pathogenic effects.

Maillard reaction. Pathogenic effects. Certain organoleptic modifications by way of processing and cooking foods at high temperatures in dry heat, make them especially appetizing and object of addiction. It results from Mayllard reaction, or glycation, consisting on the non-enzymatic union between carbonyl groups, mainly from reducing sugars as glucose and fructose, with the amino groups of proteins and nucleic acids. In addition of physical changes, also the chemical structure and function of these compounds are changed.