Related Experiment Video
Updated: Jun 1, 2026

High-Temperature and High-Pressure In situ Magic Angle Spinning Nuclear Magnetic Resonance Spectroscopy
Published on: October 9, 2020
The Maillard reaction--illicite (bio)chemistry in tissues and food
L Robert1, A-M Robert, J Labat-Robert
1Laboratoire de Recherche Ophtalmologique, Hôpital Hôtel-Dieu, Université Paris-5, 1 Place du Parvis-Notre-Dame, 75181 Paris, France. lrobert5@wanadoo.fr
Abstract:
We present a review of our early work on the Maillard reaction, at the interface of food chemistry and tissue biochemistry, as well as the reinterpretation of our early findings in the light of recent advances in the chemistry of the involved reactions. These concern specifically the role of lower aldehydes, produced during the glycolytic pathways and especially acetaldehyde. We also review some of our recent findings on the cytotoxic and genotoxic aspect of these "illicit" organic reactions, taking place in tissues (and also in food products) besides the genetically "programmed" metabolic pathways. Some recent results in organic-pharmaceutical chemistry confirm the potential importance of the reviewed reactions both in food chemistry and in tissues as well as the pathological importance of reactions taking place in tissues.
More Related Videos
14:42Liquid Chromatography Coupled to Refractive Index or Mass Spectrometric Detection for Metabolite Profiling in Lysate-based Cell-free Systems
Published on: September 23, 2021
10:40Visualizing Lignification Dynamics in Plants with Click Chemistry: Dual Labeling is BLISS!
Published on: January 26, 2018
Related Concept Videos
Introduction to Chemical Reactions
Types of Chemical Reactions: Anabolic and Catabolic
Anabolism is the process of combining smaller, simpler molecules into larger, more complex...
Reactions of Aldehydes and Ketones: Baeyer–Villiger Oxidation
The carbonyl center is activated by...
Microbes in Food Production
Bioactivation and Tissue Toxicity
The Reaction Gibbs Energy