Because of a lapse in government funding, the information on this website may not be up to date, transactions submitted via the website may not be processed, and the agency may not be able to respond to inquiries until appropriations are enacted. The NIH Clinical Center (the research hospital of NIH) is open. For more details about its operating status, please visit cc.nih.gov. Updates regarding government operating status and resumption of normal operations can be found at opm.gov.

NLM Logo

Maillard Reaction MeSH Descriptor Data 2025


MeSH Heading
Maillard Reaction
Tree Number(s)
G02.607.522
Unique ID
D015416
RDF Unique Identifier
http://id.nlm.nih.gov/mesh/D015416
Scope Note
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.The reaction with reducing sugars (glycation) results in formation of Schiff bases which undergo Amadori rearrangement and other reactions that result in the irreversible formation of ADVANCED GLYCATION END PRODUCTS (AGEs). Food browning, such as occurs when cooking with high heat (grilling, frying, roasting, etc.) is attributed to the Maillard reaction. Non-enzymatic glycation and subsequent formation of AGEs also occurs in vivo and is accelerated under hyperglycemic and inflammatory conditions, and OXIDATIVE STRESS.
Entry Term(s)
Browning Reaction
Food Browning
Fructation
Glucation
Glycation
Lipid Glycation
Non-Enzymatic Glycation
Non-Enzymatic Glycosylation
Nonenzymatic Protein Glycation
Protein Glycation
Ribation
Previous Indexing
Chemistry (1966-1988)
See Also
Glycation End Products, Advanced
Public MeSH Note
89
History Note
89
Date Established
1989/01/01
Date of Entry
1988/06/07
Revision Date
2022/04/08
Maillard Reaction Preferred
Browning Reaction Narrower
Protein Glycation Narrower
Glycation Narrower
Lipid Glycation Narrower
Fructation Narrower
Ribation Narrower
Food Browning Narrower
Glucation Narrower
page delivered in 0.144s