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Cover Picture – Mol. Nutr. Food Res. 3/2008
Publication year - 2008
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Reports
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200890008
Subject(s) - maillard reaction , acrylamide , chemistry , antioxidant , diabetes mellitus , inflammation , cancer , food science , biochemistry , medicine , organic chemistry , endocrinology , polymer , copolymer
Both harmful and beneficial compounds are formed during the heat treatment of various foods. This Special Issue focuses on the formation of Maillard reaction products, such as acrylamide and heterocyclic aromatic amines, and their biological effects. These compounds are hypothesized to be associated with progression of various diseases, such as colon cancer, diabetes mellitus or chronic inflammation. On the other hand, beneficial compounds generated at the same time have antioxidant, antibacterial and anti‐mutagenic activity.