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Maillard Reaction

"Maillard Reaction" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

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A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.


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This graph shows the total number of publications written about "Maillard Reaction" by people in this website by year, and whether "Maillard Reaction" was a major or minor topic of these publications.
Bar chart showing 6 publications over 5 distinct years, with a maximum of 2 publications in 2015
To see the data from this visualization as text, click here.
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