Genetics Maillard reaction
What is the Maillard reaction and how does it contribute to the mutagenesis of proteins and carbohydrates?
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. In normal conditions the products of the reaction disappear without problems. But in some cases (because of high blood sugar) the products are accumulated and cause some problem like mutagenesis.
Interestingly, due to this reaction, carcinogens accumulate in smoked food?
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